adapted from a recipe, 1997. A good way to use up chard when your garden goes crazy.
Boil pasta according to the package. Meanwhile in a large skillet, saute chard and garlic in olive oil till the chard is limp but still bright green. Add salt and pepper. Divide pasta among four bowls. Top with chard. Sprinkle on cheese and tomatoes at the table.
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Serving Size: 1 recipe (1076g) | ||
Recipe Makes: 4 | ||
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Calories: 2826 | ||
Calories from Fat: 1559 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173.3g | 231 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 119.6g | ||
Polyunsanturated Fat 21.6g | ||
Cholesterol 327mg | 101 % | |
Sodium 1242.9mg | 43 % | |
Potassium 2570.8mg | 68 % | |
Total Carbohydrate 266.1g | 78 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 258.6g | ||
Protein 59.6g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2826
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