Nutrition Facts

Serving Size½ of recipe
Total Fat14 g
Saturated Fat4 g
Sodium659 mg
Total Carbohydrate71 g
Dietary Fiber5 g
Protein17 g

Servings and Times


Ingredients and Preparation

Hazelnuts, roughly chopped2 tablespoons
Penne6 ounces (slightly less than ½ of a 1-pound box of pasta)
Olive oil½ tablespoon
Garlic cloves, thinly sliced2
Swiss chard, stemmed and chopped (works with spinach too)1 bunch
Salt¼ teaspoon
Butter½ tablespoon
Freshly ground pepper to taste
Grated Parmesan2 tablespoons
  1. Directions
  2. Toast hazelnuts in a small skillet over low heat. Stir and toss for a few minutes, until fragrant.
  3. Cook pasta according to package directions, omitting salt and fat. When pasta is done, reserve ½ cup of water before draining.
  4. 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.
  5. 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.
  6. Season with pepper to taste. Portion onto two plates, and top with parmesan and hazelnuts.