Pasta with Swiss Chard

Pasta with Swiss Chard

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From: Diabetic Living Magazine

Basil, garlic, nutmeg and pepper gently season this red, white and green Italian-style pasta entree.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 4 ounces dried bow-tie or mostaccioli pasta
  • 6 ounces Swiss chard or spinach
  • 2 cloves garlic
  • 1½ teaspoons olive oil
  • ⅓ cup light ricotta cheese
  • 2 tablespoons milk
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • Dash ground nutmeg
  • 1 medium tomato, seeded and chopped
  • 2 tablespoons finely grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
  2. Meanwhile, cut out and discard center ribs from Swiss chard (or remove stems from spinach). Coarsely chop greens; set aside. In a large nonstick skillet, cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat for about 3 minutes or until greens are wilted, stirring frequently. Stir in ricotta, milk, basil, salt, pepper and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
  3. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan.

Nutrition information

  • Serving size: ½ recipe
  • Per serving: 350 calories; 8 g fat(3 g sat); 4 g fiber; 53 g carbohydrates; 16 g protein; 17 mg cholesterol; 7 g sugars; 3,414 IU vitamin A; 39 mg vitamin C; 211 mg calcium; 4 mg iron; 454 mg sodium; 530 mg potassium
  • Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (65% dv), Iron (22% dv), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ vegetable, 1 fat

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