Whole-Wheat Rigatoni with Swiss Chard

Ingredients

Cooking Directions

Bring 6 quarts of water to a boil in a large pot.

Meanwhile, in a large saute pan, heat the oil over medium high heat. When oil is hot, stir in the onions and garlic slices. Add the chopped Swiss chard. Season with salt. Cover and cook for 5 minutes, or until chard softens.

Toast fresh breadcrumbs in a dry pan until toasted and deep brown but not burned. (watch carefully). Set aside.

When water is boiling, add 4 tablespoons of salt and drop in pasta. Cook pasta until two minutes short of package cooking time for al dente.

Uncover chard, stir and cook, for 8 or 9 minutes more, until chard is very tender.

Drain the pasta, reserving about 2 cups pasta water. Drop the pasta into the saute pan with the chard, along with a ladle of pasta cooking water. Toss thoroughly until the liquid is absorbed and the pasta is evenly coated, adding more pasta water if needed. Drizzle with extra-virgin olive oil and season with fresh pepper.

Serve the pasta in a bowl and sprinkle with bread crumbs over the top. Serve immediately.

This recipe was styled by chef Karen Pickus for Good Morning America.

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