Cavatelli With Red and Green Chard

Cavatelli With Red and Green Chard

Cavatelli With Red and Green Chard

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 13 ounces fresh cavatelli
  • 1/2 cup chicken stock
  • 2 cloves of garlic, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 3 ripe plum tomatoes, peeled, seeded and crushed
  • 1 large bunch red and green swiss chard, trimmed in ½ inch cross secti
Instructions

Bring a large pot of salted water to a boil.Blanch the chard for about 4 minutes or until tender, then remove from water and set aside.Allow water to come back up to a boil.In another pan, gently warm the garlic in olive oil for about thirty seconds.

Add tomato and chicken stock. Cover and simmer gently for about 5 minutes.Uncover, stir in swiss chard and season with salt.Cook for another 4-5 minutes over a medium flame.Meahwhile, drop the cavatelli into the salted, boiling water and allow to cook until they rise to the surface.Using a slotted spoon, transfer the cavatelli to the pan with the chard mixture.

Add 1/2 cup of the cavatelli cooking water to the pan and stir for another 2-3 minutes.The sauce should have a thin, slightly brothy consistency.Taste for seasoning, and add freshly ground black pepper before serving.

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