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Pasta Verde with Swiss Chard, Asparagus and Artichoke Hearts

 

  • 1 lb. Spinach (or Regular) Fettucine – cooked according to directions
  • 1 T. Olive Oil
  • 1 clove Garlic – medium, sliced
  • 1/4 c. Chicken Broth – low-fat
  • 1/2 lb. Asparagus Spears – fresh, cut in 2 inch pieces
  • 6 oz. Artichoke Hearts – quartered, marinated, drained (Cento brand)
  • 1 bunch Swiss Chard – large, rinsed, cut up and stems removed (about 2 c.)
  • 1 tsp. Lemon Juice
  • Parmagiano Cheese – grated

Cook the pasta in boiling water, as package directs, for about 8-10 minutes or until al dente. Drain. While pasta cooks, saute garlic in olive oil for about 1 minute in a medium pan. Add chicken broth and let it heat up. Add the asparagus pieces to the broth and heat for 3 to 4 minutes. Then add artichoke hearts and chopped Swiss chard. Cook only until chard wilts- about 2 minutes. Finish with 1 tsp. lemon juice. Place drained fettucine in a large serving bowl and pour green vegetable sauce over all. Grate fresh Parmagiano cheese over all and serve.

Serves 4 to 6

Submitted by Susan Coates, York

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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