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Categories:
penne pine nuts extra-virgin olive oil garlic pepper Swiss chard golden raisins salt freshly ground black pepper Feta cheese
Viewed: 53 - Published at: 5 years agoIngredients
- 8 ounces whole-wheat penne
- 3 tablespoons pine nuts
- 2 1/2 tablespoons extra-virgin olive oil
- 3 large garlic cloves, crushed and peeled
- 1-2 teaspoons minced jalapeno pepper or serrano chile
- 1 bunch trimmed Swiss chard, chopped (about 12 ounces)
- 1/4 cup golden raisins
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4-ounce) package crumbled reduced-fat feta cheese
Method
- Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, about 7-8 minutes. Drain and set aside.
- While pasta is cooking, toast pine nuts in a large skillet over medium-high heat, tossing frequently, until toasted, about 3 minutes. Remove pine nuts and set aside.
- Heat olive oil and garlic in the same skillet over medium-high heat. Tilt the skillet so the oil pools in 1 corner, hold over heat, and cook garlic until lightly browned. Add the jalapeno pepper and greens, and toss until greens are wilted, about 2 minutes. Add raisins, pine nuts, and 1/2 teaspoon each salt and pepper. Add pasta to the skillet and toss another minute or until pasta is fully cooked and has absorbed the liquid from the greens. Transfer to a serving bowl and sprinkle with feta. Serve hot.
