Makes 6 servings - 1 cup each.
- 1 pound fresh swiss chard or spinach
- 2 cups cooked penne pasta (about 6 oz. uncooked)
- 1/2 cup roasted red peppers cut in strips
- 1/2 cup feta cheese (low fat feta cheese is an option)
- 1 tablespoon olive oil
- 1 tablespoon butter (optional)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt in the water for boiling the pasta
2. When the pasta is done, drain and place in the serving bowl. I like to toss it with a tablespoon of butter, but you may wish instead to just add a little olive oil. The butter or oil will keep it from sticking together.
3. While the pasta is cooking, wash the swiss chard or spinach (or combo of the two), removing any long stems. Spin them in a salad spinner to remove the excess water or pat them dry.
4. Heat a tablespoon of olive oil in a frying pan.
5. Toss the swiss chard or spinach into the frying pan and swiftly stir it in the oil just until it is wilted, about 30 to 60 seconds. Add a teaspoon of balsamic vinegar and stir, then remove from heat.
6. Add the spinach or swiss chard to the pasta.
7. I use canned roasted red peppers, and simply take them out of the jar and cut them into strips about 1 to 2 inches long and add them to the pasta. You may prefer to roast your own red peppers, especially if you are serving the pasta with grilled chicken.
8. Add the crumbled feta cheese.
9. Toss gently together and serve.
Options: You may wish to use chopped chicken instead of the feta cheese. I also enjoyed this dish without the feta.
