6 ounces pasta
1 teaspoon extra-virgin olive oil
Veggie Box Swiss chard, stems diced, leaves
coarsely chopped
½ teaspoon balsamic vinegar
1 cup canned fire roasted diced tomatoes
2 garlic cloves, minced
½ cup cooked white beans, drained and rinsed
Shaved parmesan cheese
¼ cup pine nuts (optional)
Sea salt & fresh black pepper

6 ounces pasta 1 teaspoon extra-virgin olive oil 1 cup canned fire roasted diced tomatoes 2 garlic cloves, minced

In a large pot of salted boiling water, cook pasta
until al dente.Meanwhile, in a large skillet, heat
oil over medium heat. Add chard stems and a
pinch of salt. Give them a stir, then add the chard
leaves and gently toss until they begin to wilt.
Add the balsamic, tomatoes, garlic, white beans,
freshly ground pepper, and toss. Once the chard
is cooked down, add pasta and remove from heat.
Serve with shaved pecorino cheese and pine nuts
on top.