Talley Farms Fresh Harvest


Chard, with Ziti Pasta

Contributed by Sandy Halvorson


2 Tablespoons olive oil

8 cups chopped Swiss chard

4 garlic cloves, minced

4 cups hot cooked ziti (about 8 ounces uncooked pasta)

2 cups grape or cherry tomatoes, halved

¼ cup chopped pitted Kalamata olives

2 tablespoons fresh lemon juice

¾ teaspoon kosher salt

½ teaspoon fresh ground black pepper

¼ cup (1 ounce) shaved fresh Romano cheese


Heat oil in a large nonstick skillet over medium high heat. Add chard and garlic, sauté 2 minutes. combine chard mixture, pasta and next 5 ingredients (pasta through pepper), tossing well. Top with cheese.

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