I’m finally back from a long summer vacation! I’d like to thank all the people who have commented and followed my blog over the last few weeks, and apologize for not getting back to you sooner! But I planned a vacation completely unplugged, and was semi successful with it!
We spent the last two days on the road, trekking from the West Coast to the Prairies. Of course one of the first things we did was to check on the garden. Fearing the worst (dried up shriveled seedlings), we were overjoyed to find the garden lush and verdant. We immediately picked Swiss chard and Kale for tonight’s quick dinner. We got four grocery bags full, and the pasta I cooked pictured above contained an entire grocery bag stuffed with Swiss chard. I’ve posted the recipe below. It is adapted from the Food.com. Obviously, I added way more than one pound of Swiss chard, and it was still delicious! The children looooved it! I hope you do too!
Creamy Swiss Chard Pasta
1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper
Wash swiss chard, cut into small pieces.
Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.