Pasta Verde with Swiss Chard, Asparagus and Artichoke Hearts
Cook the pasta in boiling water, as package directs, for about 8-10 minutes or until al dente. Drain. While pasta cooks, saute garlic in olive oil for about 1 minute in a medium pan. Add chicken broth and let it heat up. Add the asparagus pieces to the broth and heat for 3 to 4 minutes. Then add artichoke hearts and chopped Swiss chard. Cook only until chard wilts- about 2 minutes. Finish with 1 tsp. lemon juice. Place drained fettucine in a large serving bowl and pour green vegetable sauce over all. Grate fresh Parmagiano cheese over all and serve.
Serves 4 to 6
Submitted by Susan Coates, York
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest