Peasant Pasta

Here's an easy and delicious way to get your dark-green leafy vegetables. Use any combination of broccoli rabe, spinach, Swiss chard, or kale.

Makes 4 servings

4 teaspoons olive oil
2 onions, finely chopped
1 garlic clove, minced
1/2 cup low-sodium chicken broth
1 (10-ounce) bag triple-washed spinach, coarsely chopped
2 cups coarsely chopped Swiss chard
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups whole-wheat tube pasta such as ziti or penne
1/2 tablespoon fresh lemon juice

1. In a large nonstick skillet over medium heat, heat the oil. Saute the onions and garlic until softened, about 5 minutes. Add the broth; cook until most of the broth evaporates, 3-4 minutes.
2. Place the spinach and chard in a steamer basket; set in a large saucepan over 1 inch boiling water. Cover and steam until the greens are tender, 5-6 minutes.
3. Remove the greens from the steamer; squeeze out any excess moisture. Stir into the onion mixture; add the salt and pepper. Cook, stirring frequently, 1 minute. Set aside and keep warm.
4. Meanwhile, cook the pasta according to package directions; drain and place in a large serving bowl. Add the greens and sprinkle with the lemon juice; toss to combine.

Per serving (1/4 of pasta): 285 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 350 mg Sod, 54 g Carb, 9 g Fib, 11 g Prot, 199 mg Calc.

POINTS value: 5.

Comments: This was a nice hot lite summer dinner. There wasn't a lot of flavor to it, but it still was good. The kids ate it, which is always a positive. Our grocery store didn't have Swiss chard, so we used kale instead. We also used lemon juice concentrate instead of fresh lemon juice. We don't have a steamer basket so we used a large pot to put the water in and then we had a metal strainer that fit over the top of it. The meal was surprisingly satisfying. It would probably taste good with chicken or even adding frozen peas to it.