Penne With Swiss Chard and Cauliflower
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 4tablespoons olive oil
- 1cup diced onion
- 1head cauliflower, cored and separated into very small flowerets
- Salt to taste
- 1pound penne
- 4large cloves garlic, sliced thin
- 1pound Swiss chard, rinsed and roughly chopped
- ½teaspoon crushed red pepper flakes, or to taste
- 4ounces imported pecorino romano, freshly grated
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
483 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 19 grams protein; 691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring 4 quarts of water to a boil.
- Step 2
Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
- Step 3
Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside ½ cup of the water.
- Step 4
Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
- Step 5
While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
- Step 6
When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.
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Enjoyed by my husband and me . . .
but the three kids were markedly unenthusiastic.
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