Cook time: 20 minutes
Makes: 6 Servings
This colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic for an oodles of noodle delight!
2 3/4 cups Penne pasta, whole-wheat, dry (11 oz)
1 1/2 tablespoons Olive Oil, extra virgin
2 1/4 cups Fresh grape tomatoes, halved
1 1/2 teaspoons basil, dried
3/4 teaspoon Sea salt
1/4 teaspoon Black pepper, ground
1 tablespoon Fresh garlic, minced
3 tablespoons flour, whole wheat
2 1/3 cups Low-sodium vegetable broth
4 cups Swiss chard, fresh, stems removed, chopped
1. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for about 8-10 minutes until tender. Do not overcook. Drain well.
2. Heat olive oil in a large skillet over medium heat. Add half of tomatoes and cook 2-3 minutes until skins soften. Do not overcook. Reserve remaining tomatoes for step 4. Add basil, salt, pepper, and garlic. Stir.
3. Sprinkle flour over tomatoes. Cook for 30 seconds over medium heat until mixture becomes thick. Add vegetable broth. Bring to a boil and then immediately reduce to
4. Add Swiss chard and remaining tomatoes. Simmer uncovered over low heat for 1-2 minutes or until Swiss chard is wilted. Pour over pasta. Serve hot.