Fusilli with Swiss Chard, Garbanzo Beans, and Bacon
In just under 30 minutes, you can have a delicious, healthy meal for 4. I'd probably exchange the chard for spinach and add some feta, but still, I'm salivating!
For picture and nutritional info: http://www.goodhousekeeping.com/recipefinder/fusilli-swiss-chard-garbanz...
12 oz. whole wheat fusilli or rotini pasta
1 bunch Swiss chard, tough ends trimmed
1 slice bacon, cut into 1/2 inch wide strips
1 clove garlic, crushed
1/4 tsp crushed red pepper
1 can (15 - 19 oz) garbanzo beans, rinsed and drained
2 tbsp lemon juice
Heat large covered saucepot of water to boiling on high. Add pasta and cook as label directs.
Meanwhile, cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard in large bowl of cold water; swish to remove any dirt. Transfer chard to colander. Do not spin dry.
In 12-inch nonstick skillet, cook bacon on medium-high until browned, tossing occasionally. With slotted spoon, transfer bacon to paper towels to drain. Reduce heat to medium. To bacon fat in skillet, add garlic and crushed red pepper; cook 30 seconds, stirring. Add Swiss chard, beans, and 1/2 teaspoon salt. Cover and cook 2 minutes or until chard begins to wilt. Uncover and cook 5 minutes longer or until stems are tender-crisp.
Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot. Stir in Swiss chard mixture and lemon juice until combined. If mixture seems dry, add reserved pasta cooking water.
- Main Dishes, Pasta