Pastafied

PASTA with SWISS CHARD, ONIONS, and GOAT CHEESE

(plus Sun-dried Tomatoes)

-- modified from a May 2011 Real Simple recipe --

12 ounces pappardelle or fettuccine 

(* we used spinach & chive linguine, actually)

2 Tbsp. olive oil

1 small red onion, thinly sliced

4 cloves garlic, sliced

2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips

1/2 cup sun-dried tomatoes, not packed in oil

(* tomatoes not in original recipe)

Kosher salt and black pepper

4 ounces fresh goat cheese, crumbled

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the chard, tomatoes, and 1/4 teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.

3. Add the chard mixture, 3 ounces of the goat cheese, 3/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry). Serve sprinkled with the remaining ounce of goat cheese.

Serves 4.

This was mmm mmm good! Very easy and delish!