Ingredients
8
8 servings
- •1 (16 ounce) package dry fusilli pasta
- •1 bunch Swiss chard, stems removed
- •2 tablespoons olive oil
- •½ cup oil-packed sun-dried tomatoes, chopped
- •½ cup pitted, chopped kalamata olives
- •½ cup pitted, chopped green olives
- •1 clove garlic, minced
- •¼ cup fresh grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
- Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
- Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.
Nutritional Facts
Per 8 servings
- Calories: 296
- Carbohydrate: 45g
- Fat: 10g
- Fiber: 3g
- Protein: 10g
- Sugar: 2g
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