Nutrition Facts

Serving Size ½ of recipe
Calories 469
Total Fat 14 g
Saturated Fat 4 g
Sodium 659 mg
Total Carbohydrate 71 g
Dietary Fiber 5 g
Protein 17 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Hazelnuts, roughly chopped 2 tablespoons
Penne 6 ounces (slightly less than ½ of a 1-pound box of pasta)
Olive oil ½ tablespoon
Garlic cloves, thinly sliced 2
Swiss chard, stemmed and chopped (works with spinach too) 1 bunch
Salt ¼ teaspoon
Butter ½ tablespoon
Freshly ground pepper to taste
Grated Parmesan 2 tablespoons
  • Toast hazelnuts in a small skillet over low heat. Stir and toss for a few minutes, until fragrant.
  • Cook pasta according to package directions, omitting salt and fat. When pasta is done, reserve ½ cup of water before draining.
  • Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add garlic and sauté for 2-3 minutes. Add chard and sprinkle with salt. Increase heat to medium-high and stir until chard begins to wilt. Cover the pot and cook for 2-3 minutes, or until tender, stirring occasionally.
  • Add the reserved pasta water and butter to the chard, and cook until the butter is melted. Then add the drained pasta, mix well, and cook for another 1-2 minutes.
  • Season with pepper to taste. Portion onto two plates, and top with parmesan and hazelnuts.