New Taste Journal
Whole Grain · Whole Food · Big Flavors
Whole Wheat Spaghetti and Rainbow Swiss Chard
with portobello mushrooms, edamame and artichoke hearts
1 Bunch Rainbow Swiss Chard
Cut the veins from the Swiss chard leaves.
Cut the leaves and veins into small pieces.
Wash the chard and reserve.
You can use regular Swiss Chard if you can not find the Rainbow Chard.
8 Ounces Whole Wheat Spaghetti
Boil the pasta as directed on the box.
Drain, toss with a bit of oil and reserve
Under cook the pasta a bit as it will be cooked further with the chard.
1 Shallot, minced
4 Cloves Garlic, minced
2 Tbs. Olive Oil
1/8 tsp. Crushed Red Pepper
1 Portobello Mushroom, medium dice
1 Cup Tear Drop Tomatoes, halved
1/2 Cup Edamame, soy beans, defrosted
4 Ounces Artichoke Hearts, defrosted
1 Cup Vegetable Stock
2 Tbs. Lemon Juice
1/4 tsp. Salt
Place oil, garlic, shallot and red pepper into a hot pan.
Cook and stir for a minute to slightly brown the garlic.
Add the artichoke, mushroom, tomatoes and soy beans.
Cook and stir for a few minutes to slightly brown the mushrooms.
Add vegetable stock, lemon juice and salt.
Bring liquid to a boil.
Boil for about a minute and add the chard.
Chard should fill the pan to the top.
As chard cooks it will shrink in volume
Add cooked and chilled spaghetti to the pan.
Cover pan and cook over high heat for 5 minutes.
Liquid in the pan will steam the chard and spaghetti.
Be sure to stir the ingredients every minute of so.
Place cooked ingredients onto a platter.
You may wish to add just a touch of olive oil and grated Parmesan on top.
Serving Size 1 Cup
Servings Per Recipe 6
Calories from Fat 53
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 36g
Dietary Fiber 7g
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.