Noodles with Garden Greens [DF/V]
Use whole wheat, brown rice, spelt, or kamut pasta for the best nutrition. This vegetable and pasta dish needs only a "steak" of tempeh, seitan, or tofu to make it a complete meal. If you still have room for dessert, serve pears poached in white wine.
Ingredients
1 tablespoon olive oil
3 or 4 cloves garlic, minced
1 pound Swiss chard, thinly sliced
3/4 cup vegetable broth or water
1/2 teaspoon pepper
3/4 teaspoon salt
8 ounces uncooked linguini or fettuccine pasta
2/3 cup chopped toasted walnuts*
optional:2 tablespoons freshly shredded Parmesan cheese or non-dairy alternative
Instructions
In a large, wide skillet heat oil over medium heat. Add garlic; sauté 2 minutes, taking care not to burn garlic. Add chard, broth, pepper and salt; cook, stirring constantly, until greens are wilted, 4 to 5 minutes.
In a large saucepan, bring 3 quarts water to a boil. Add pasta; stir, retuning to a boil. Cook over medium heat, stirring occasionally, until just done, 9 to 11 minutes; drain. Transfer pasta to a large serving bowl. Add chard mixture; toss. Sprinkle with walnuts and Parmesan.