Linguine With Winter Greens
|Chopped broccoli rabe||2 Cup (32 tbs), trimmed and thick ends removed|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Onion||1 Cup (16 tbs), chopped|
|Ground red pepper||1⁄8 Teaspoon|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Chopped swiss chard||2 Cup (32 tbs) (Red Or Green)|
|Lemon juice||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Grated provolone cheese||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
1. In large pot of boiling water, cook broccoli rabe 2 minutes. With slotted spoon, remove to bowl; reserve liquid in pot.
2. Return liquid in pot to a boil; add pasta and cook 7-8 minutes, until tender-drain and return to pot.
3. Meanwhile, in large nonstick skillet, heat oil. Add onion and ground red pepper; cook, stirring frequently, 3-4 minutes, until onion is tender. Add broth; cook 4-5 minutes, or until most of the liquid evaporates.
4. Add broccoli rabe, Swiss chard, lemon juice and garlic powder to skillet; cook 2 minutes, until chard has wilted. Add vegetable mixture to linguine in pot; toss well. Place in serving bowl and sprinkle with provolone cheese.