Saturday, April 18, 2009


yields four main-dish servings

12 ounces whole wheat fusilli or rotini pasta
1 bunch (1-pound) Swiss chard, tough ends trimmed
1 slice bacon, cut into 1/2-inch-wide strips
1 clove garlic, crushed with press
1/4 teaspoon crushed red pepper
1 can (15- to 19-ounce) garbanzo beans, rinsed and drained
2 tablespoons fresh lemon juice
1/2 teaspoon salt

Heat large covered saucepot of water to boiling on high. Add pasta and cook as label directs.

Meanwhile, cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard in large bowl of cold water; swish to remove any dirt. Transfer chard to colander. Do not spin dry.

In 12-inch nonstick skillet, cook bacon on medium-high until browned, tossing occasionally. With slotted spoon, transfer bacon to paper towels to drain. Reduce heat to medium. To bacon fat in skillet, add garlic and crushed red pepper; cook 30 seconds, stirring. Add Swiss chard, beans, and 1/2 teaspoon salt. Cover and cook 2 minutes or until chard begins to wilt. Uncover and cook 5 minutes longer or until stems are tender-crisp.

Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot. Stir in Swiss chard mixture and lemon juice until combined. If mixture seems dry, add reserved pasta cooking water.

bacon recipe courtesy of: Good Housekeeping

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