Pasta with swiss chard and raisins
* PLUS Cooking time: 20 minutes
This salty and sweet combination blend together nicely for a unique protein-packed flavourful dish of pasta.
, or water
, about 2 1/2 cups
, about 5 leaves
1/2 540-mL can
, very well rinsed and drained, about 1 cup
, 1 lemon
- Boil a large pot of water. Meanwhile, in a microwave-safe bowl, combine raisins and vermouth. Microwave on high until plumped, about 30 sec. Set aside. Add pasta to boiling water. Cook, following package directions, until al dente, 12 to 16 min. During last minute of cooking, add Swiss chard. Drain immediately, reserving 1/2 cup of the cooking liquid.
- Heat olive oil in a medium non-stick frying pan set over medium-low. Add garlic and chili flakes. Cook, stirring often until fragrant, about 4 min. Add chickpeas and zest. Cook until chickpeas are warm, about 1 min. Add drained pasta, Swiss chard, raisins and salt. Stir well to mix. Add just enough cooking liquid to moisten. Serve garnished with ricotta.
Nutrition (per serving)
- 18 g,
- 97 g,
- 7 g,
- 11 g,
- 735 mg.
Kitchen tip: Keep sodium in check by not adding salt to the cooking water.