Pasta with swiss chard and raisins
Chatelaine
* PLUS Cooking time: 20 minutes
Michael Graydon
This salty and sweet combination blend together nicely for a unique protein-packed flavourful dish of pasta.
Ingredients
-
1/4 cup
raisins
-
2 tbsp
dry
vermouth
, or water
-
250 g
orecchiette
pasta
, about 2 1/2 cups
-
3 cups
packed sliced
swiss chard
, about 5 leaves
-
1 tsp
olive oil
-
2
garlic cloves
, minced
-
1/2 540-mL can
chickpeas
, very well rinsed and drained, about 1 cup
-
lemon zest
, 1 lemon
-
1/4 tsp
salt
-
ricotta
, optional
Instructions
- 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)
- Calories
- 523,
- Protein
- 18 g,
- Carbohydrates
- 97 g,
- Fat
- 7 g,
- Fibre
- 11 g,
- Sodium
- 735 mg.
Kitchen tip: Keep sodium in check by not adding salt to the cooking water.
