Pasta With Swiss Chard and Raisins

By krystallondon

Ingredients

• 1/4 cup raisins
• 2 tbsp dry vermouth or water
• 250 g orecchiette, about 2 1/2 cups
• 3 cups packed sliced Swiss chard, about 5 leaves
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 tsp chili flakes
• 1 cup chickpeas, about 1/2 540-mL can, very well rinsed and drained
• zest of 1 lemon
• 1/4 tsp salt
• ricotta cheese (optional)

Details

Servings 3

Preparation

Step 1

1. Boil a large pot of water. Meanwhile, in a microwave-safe bowl, combine raisins and vermouth. Microwave on high until plumped, about 30 sec. Set aside. Add pasta to boiling water. Cook, following package directions, until al dente, 12 to 16 min. During last minute of cooking, add Swiss chard. Drain immediately, reserving 1/2 cup of the cooking liquid.

2. Heat olive oil in a medium non-stick frying pan set over medium-low. Add garlic and chili flakes. Cook, stirring often until fragrant, about 4 min. Add chickpeas and zest. Cook until chickpeas are warm, about 1 min. Add drained pasta, Swiss chard and salt. Stir well to mix. Add just enough cooking liquid to moisten. Serve garnished with ricotta.

Kitchen tip:
Keep sodium in check by not adding salt to the cooking water.

Nutrients per Serving
523 calories
18 g protein
97 g carbohydrates
7 g fat
11 g fibre
735 mg sodium