Title: Penne with Swiss Chard, Raisins and Pine Nuts
Categories: Vegetable Fruit
Yield: 4 Servings
| 1 | lb | Swiss chard or rapini |
| 1/3 | c | Olive oil |
| 1 | | Onion; chopped |
| 3 | cl | Garlic; minced |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | pn | Hot pepper flakes |
| 1/2 | c | Raisins |
| 1 | tb | Balsamic/red wine vinegar |
| 4 | c | Penne |
| 1/3 | c | Toasted pine nuts |
Separate Swiss chard into ribs and leaves; cut into 1-inch pieces. In large
pot of boiling salted water, cook Swiss chard ribs for 7 minutes. Add
leaves and cook for 3 minutes. Drain and rinse under cold water; drain and
set aside. In large skillet, heat oil over medium heat; cook onion, garlic,
salt, papper and hot pepper flakes for 5 minutes or until softened. Add
Swiss chard, raisins and vinegar; toss together. Keep warm over low heat.
Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10
minutes or until tender but firm; drain and toss with Swiss chard mixture.
Serve garnished with pine nuts.