LFVeg Pasta: soba with chard, raisins

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* Exported from MasterCook *

 

Soba Noodles with Chard and Raisins

 

Recipe By :Jack Bishop, Food Editor

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-04 Pasta

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

12 ounces soba noodles

2 tablespoons pine nuts

2 tablespoons extra-virgin olive oil

1 1/4 pounds chard

4 medium garlic cloves -- minced

1/2 teaspoon hot red pepper flakes

1/4 cup raisins

6 large green olives -- pitted and chopped

 

1. Bring 4 quarts water to a boil in large pot. Add salt to taste and noodles

and cook until al dente. Reserve ¡ cup cooking water, and then drain and rinse

noodles under warm water to remove excess starch.

 

2. Meanwhile, prepare chard: cut stems into 1/2-inch dice (about 1 1/2 cups),

wash leaves (do not dry), chop coarse (about 8 cups).

 

3. Meanwhile, place nuts in Dutch oven over medium heat and toast, stirring

occasionally, until fragrant, 2 to 3 minutes. Transfer nuts to small plate. Add

oil and chard stems to empty pot. Cook until stems have softened, about 5

minutes. Add garlic and red pepper flakes and cook until garlic is fragrant,

about 1 minute. Add damp chard and salt to taste, cover, and cook, stirring

several times, until wilted, about 7 minutes.

 

4. Add raisins, olives, noodles, and 1/4 cup reserved cooking water to pot with

chard. Toss to heat noodles through, adding more water as necessary to moisten

noodles, about 1 minute. Add nuts, toss, and serve.

 

Per Serving: 444 calories, 17 g protein, 12 g fat, 2 g saturated fat, 73 g

carbohydrates, 5 g fiber, 340 mg sodium, 9% calcium

 

Source:

" Natural Health August 2002 "

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Per Serving (excluding unknown items): 436 Calories; 11g Fat (20.1% calories

from fat); 16g Protein; 78g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

987mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 2 Fat.

 

NOTES : Soba noodles are the perfect match for the assertive southern Italian

flavors in this sauce. Red or rainbow chard looks especially attractive in this

dish, but white tastes just as good.

 

Nutr. Assoc. : 0 0 0 0 0 0 4714 0 0