Broccoli & Chard Rigatoni
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 3/4 pound whole wheat rigatoni
- 15 oz can diced tomatoes
- 6 oz can tomato paste
- 1/2 cup water
- 1/2 Tablespoon olive oil
- 5 cloves garlic minced
- 1 Tablespoon each dried oregano & thyme
- 1 head broccoli
- 1 bunch swiss chard
- 1 cup Havarti cheese shredded (asiago, parmesan and mozzarella would also work well)
- 1/2 teaspoon salt grind of fresh pepper
- 1 handful fresh basil thinly sliced (optional but oh so good)
Ingredients
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Instructions
- Salt a large pot of water and bring to boil. Add pasta and cook until al dente (about 7-10 minutes). Chop broccoli and chard. At the five minute mark, add broccoli and chard to water and cook altogether until pasta is done.
- While pasta is cooking, heat 1/2 tablespoon of oil in large saute pan and add garlic. Cook 1 minute, stirring frequently so not to burn. Add tomatoes, tomato paste, oregano, thyme and water to garlic. Stir to combine and bring to a simmer. Cook 5 minutes.
- Drain pasta, chard, and broccoli and return to same pot. Add tomato sauce and shredded cheese. Use two spoons to toss everything together. Residual heat will melt cheese.
- Place 1 1/2 cups of pasta into bowls and top with basil.
Recipe Notes