Think it’s time to revisit one of my favorite recipes from my dear friend Kasey Passen but with swiss chard as the leafy green to make a simple, delicious, and a 3 in 3 dinner.  I’ll use BonaChia pasta to keep the recipe vegan.

Pasta with swiss chard, bacon, and onions

1/2 bag Al Dente Pasta, any cut, any flavor

1 Tbsp olive oil

1 bunch, Swiss chard, washed, dried and sliced into strips

1/2 onion, diced

1 clove garlic, minced

1/4 cup toasted pine nuts

Sauté onion in olive oil over medium heat until tender. Add leaves of Swiss chard and garlic, sautéing until wilted.

In the meantime, bring large pot of salted water to a boil. Ladle out 1/4 cup of pasta cooking water into veggies.

Cook pasta for 3 minutes. Before draining, ladle a little more water into veggies.

Drain Pasta and toss all together in the skillet.

Garnish with nuts if desired.  Salt and Pepper to taste.

This dish was originally prepared with Swiss chard as Kasey has done, but you could also use spinach, arugula, or any other winter greens.


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