← Back to Search Results
sauteeing European, Italian
Angel Hair Pasta with Chard and Bell Peppers Recipe-22572

Photo by: Betsy DiJulio
Comments: 0
 

Recipe

Fresh ingredients and pantry staples create a beautiful and nutritious dinner on the fly. This dish is equally delicious—if not more so—the next day.

Yield: 4 servings

Ingredients

  • 8 ounces whole wheat angel hair pasta
  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced
  • 1 yellow or orange bell pepper, cut into 1-inch pieces
  • 4 ounces stemmed chard, finely chopped
  • 1 cup grape tomatoes, halved
  • ¼ cup plus 2 tablespoons nutritional yeast
  • Sea salt and freshly ground black pepper
  • ½ cup pasta water
  • 2 tablespoons fresh basil chiffonade
  • 2 teaspoons lemon zest
  • Optional garnish: 2 tablespoons toasted pine nuts

Directions

1. Add the pasta to a large pot of boiling salted water. Reduce the heat to a simmer, cook until tender, 6 to 7 minutes. Drain, reserving ½ cup of the pasta water. Set aside.

2. Heat the oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds or until golden. Add the bell pepper and sauté for 2 minutes or until it becomes slightly tender. Add the chard and sauté for 2 minutes, or until the chard is tender but retains its bright color.

3. Add the tomatoes and heat through. Add the nutritional yeast and the reserved pasta water. Stir and heat the sauce until it comes together. Check for seasoning and add salt and pepper to taste. Stir in the reserved pasta, basil, and lemon zest. Serve immediately garnished with pine nuts, if using.


© 2011 Betsy DiJulio

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include optional Garnish.

 

Nutritional Information

Nutrients per serving (% daily value)

258kcal (13%)
226mg (9%)
48g
7g
4g (7%)
0g
1g (3%)
2g
0g
0mg (0%)
2g
12g
31mg
259mg
111mcg RAE (4%)
39mg (65%)
28mg (3%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
living-raw-food Living Raw Food
by Sarma Melngailis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
west-coast-cooking West Coast Cooking
by Greg Atkinson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?