START TO FINISH: 35 minutes MAKES 2 servings
4 ounces dried whole grain bow tie or mostaccioli pasta
6 ounces fresh Swiss chard or spinach
11⁄2 teaspoons olive oil
2 cloves garlic, minced
1⁄3 cup light ricotta cheese
2 tablespoons fat-free milk
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
Dash ground nutmeg
1 medium tomato, seeded and chopped
2 tablespoons shredded Parmesan cheese
1 Cook pasta in boiling water according to package directions, except omit any oil or salt; drain. Return pasta to hot 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.
3 In a large nonstick skillet heat oil over medium heat. Add garlic; cook for 15 seconds. Add Swiss chard. Cook over medium-low heat about 3 minutes or until greens are wilted and tender, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
4 Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle servings with Parmesan cheese.
PER SERVING: 307 cal., 8 g total fat (2 g sat. fat), 14 mg chol., 435 mg sodium, 51 g carb., 8 g fiber, 14 g pro.
tip
Swiss chard, like kale, is a slightly bitter-tasting green. It’s loaded with vitamins, especially vitamins K, A, and C. Both the stems and leaves are edible (the stems do take longer to cook).
