Broccoli & Chard Rigatoni
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Cook Time 30 minutes
Servings
people
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)
Cook Time 30 minutes
Servings
people
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)
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Place 1 1/2 cups of pasta into bowls and top with basil.