1 pound Pasta, Farfalle (bowtie), Dry
4 T. Oil, Olive/Canola Oil 25/75 Blend
2 T. Garlic Cloves, Peeled, Fresh, Minced
3 cup Tomatoes, Fresh, Diced, 1/2"
1-1/2 pound Swiss Chard or Spinach, Julienne Sliced
3 cup Beans, Cannellini, Canned, Drained, Rinsed
4 T. Capers, Drained
1-1/2 tsp Spice, Pepper, Red, Crushed
1/2 tsp Salt, Kosher
1/8 tsp Spice, Pepper, Black, Ground
1 T. Vinegar, Balsamic White
4 T. Cheese, Parmesan, Grated
4 T. Olive oil, Extra Virgin
Cook pasta in boiling water until al dente. Drain and rinse in cold water (reserve some of the cooking water). Set aside.
Heat oil in a large skillet and toast garlic. When it begins to brown, add the tomatoes and swiss chard. Sauté until chard is wilted. Add the beans, capers, cooked pasta and crushed red peppers. Stir to heat through. Add some reserved water if it looks dry. Season with salt, pepper and white balsamic vinegar. Garnish with parmesan cheese and drizzle with olive oil.
Portion size: 1-3/4 cups. Yields 12 portions
Presented by: Chef Mark McKinney, UT Medical Center