Herby Pesto Pasta Salad with Chard Recipe

Mar 13, 2012 @ 12:36 PM
Posted by Kath Younger, Special Contributor

Nutrition

Cal/Serving: 270
Daily Value: 14%
Servings: 2

High-Fiber, Low-Fat
Vegetarian

Fat	4g	7%
Saturated	2g	9%
Carbs	53g	18%
Fiber	9g	34%
Sugars	5g	0%
Protein	13g	25%
Cholesterol	6mg	2%
Sodium	505mg	21%
Calcium	367mg	37%
Magnesium	283mg	71%
Potassium	1213mg	35%
Iron	20mg	111%
Zinc	3mg	18%
Vitamin A	14864IU	297%
Vitamin C	82mg	137%
Thiamin (B1)	0mg	26%
Riboflavin (B2)	0mg	20%
Niacin (B3)	4mg	21%
Vitamin B6	0mg	21%
Folic Acid (B9)	99µg	25%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	6mg	28%
Vitamin K	2079µg	2599%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	1g	0%

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Kath Younger

I had a blast making this for dinner. I decided I wanted something really herby and gathered what I could find in the yard — plus lots of Swiss chard from our overflowing green garden! In addition to the chard, I picked dill, basil, mint, and rosemary.

The sour cream is optional, but it's a nice addition if you happen to have it lying around, since it makes the dressing a bit more "saucy" in consistency.

INGREDIENTS

1 cup whole-wheat penne
1 bunch Swiss chard, stemmed and chopped
1 tomato, chopped
1/4 cup store-bought or homemade pesto
2 tablespoons sour cream (optional)
1/3 cup chopped mixed herbs, such as rosemary, basil, dill, mint, or oregano

DIRECTIONS

Bring a large pot of water to a boil over high heat. Cook the pasta according to package directions. Place the chard in another large pot with 2 tablespoons water over medium heat and cover with a lid. Steam until just wilted, about 3-5 minutes.

Drain the pasta and combine with the chard, pesto, tomato, and sour cream, if using. Toss in the mixed herbs and serve.