Herby Pesto Pasta Salad with Chard Recipe


Nutrition

Cal/Serving: 238
Daily Value: 12%
Servings: 2

High-Fiber, Low-Fat
Low-Fat-Abs
Fat2g3%
Saturated0g2%
Carbs51g17%
Fiber7g29%
Sugars4g0%
Protein12g24%
Sodium494mg21%
Calcium289mg29%
Magnesium274mg69%
Potassium1168mg33%
Iron16mg87%
Zinc3mg17%
Phosphorus255mg36%
Vitamin A14665IU293%
Vitamin C80mg134%
Thiamin (B1)0mg25%
Riboflavin (B2)0mg18%
Niacin (B3)4mg20%
Vitamin B60mg20%
Folic Acid (B9)89µg22%
Vitamin E5mg26%
Vitamin K2020µg2525%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Herby Pesto Pasta Salad with Chard
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.

2.583335
Ratings48

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.

Recipe Details

Click here to see more recipes from KathEats.com

Servings: 2
Cuisine: American
Special Designations: Vegetarian, Healthy

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