| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Swiss |
Side dish, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
(1 1/2 lb.) swiss chard, stems discarded, leaves chopped |
| 3/4 |
lb |
Broad egg noodles |
| 6 |
|
Cloves garlic |
| 12 |
|
Basil leaves |
|
|
Small handful flat-leaf parsley |
| 1/3 |
c |
Olive oil plus more for the table |
|
|
Salt and freshly ground black pepper |
| 1/4 |
c |
Freshly grated parmesan |
INSTRUCTIONS
Bring a medium pot of water to a boil over high heat. Add swiss chard,
lower heat and simmer for about 8 minutes, until tender. Drain and set
aside.
Bring another pot of salted water to a boil and cook noodles until tender
according to package instructions. Drain.
While noodles cook, finely chop garlic, basil and parsley in a food
processor.
Heat olive oil in a heavy table-going casserole or skillet. Add garlic
mixture. Saute gently for 30 seconds, stirring.
Add swiss chard noodles and salt and pepper to taste, tossing well to mix.
Serve at once, with extra olive oil and parmesan. Yields: 4 to 5 servings.
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: President's
Choice Magazine.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9,
1999
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