| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Barbara, Main dish, Low-cal |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
Pasta (penne) |
| 3 |
tb |
Olive oil |
| 10 |
|
Large cloves garlic |
| 5 |
|
Anchovies, drained |
| 1/2 |
ts |
Black pepper |
| 1/3 |
ts |
Red chile flakes |
| 1/2 |
|
Red bell pepper, diced |
| 1 |
|
Bunch chard, stems removed |
|
|
Chopped |
| 1/4 |
c |
White wine |
|
|
Parmasean cheese |
INSTRUCTIONS
Cook pasta. While cooking, prepare sauce. In a large heavy skillet, heat
oil, add garlic and saute over low heat until fragrant and softened. Add
anchovies, mashing them with the back of a big spoon and mix with the
garlic. Add black pepper, chile flakes and bell pepper and saute at low
heat for 2 minutes to combine. Add wine and chard, cover and cook over
medium heat until chard is tender - 3 to 4 minutes.
Drain pasta and toss with sauce. Sprinkle with cheese
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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