Penne with swiss chard, raisins and pine nuts

4 servings

Ingredients

Quantity Ingredient
1 pounds Swiss chard or rapini
⅓ cup Olive oil
1 Onion; chopped
3 cloves Garlic; minced
¾ teaspoon Salt
½ teaspoon Pepper
1 pinch Hot pepper flakes
½ cup Raisins
1 tablespoon Balsamic/red wine vinegar
4 cups Penne
⅓ cup Toasted pine nuts

Directions

Separate Swiss chard into ribs and leaves; cut into 1-inch pieces. In large pot of boiling salted water, cook Swiss chard ribs for 7 minutes. Add leaves and cook for 3 minutes. Drain and rinse under cold water; drain and set aside.

In large skillet, heat oil over medium heat; cook onion, garlic, salt, papper and hot pepper flakes for 5 minutes or until softened. Add Swiss chard, raisins and vinegar; toss together. Keep warm over low heat. Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10 minutes or until tender but firm; drain and toss with Swiss chard mixture. Serve garnished with pine nuts.

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