Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 Tbs. olive oil
- 6 large cloves garlic, minced
- 1 large leek (white and light green parts only), quartered lengthwise, rinsed well and chopped
- 4 large tomatoes, coarsely chopped, with juices or 3 cups diced canned tomatoes
- 2 tsp. dried oregano
- 3/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 12 oz. dried farfalle (bow tie) pasta
- 1 large bunch Swiss chard, tough ribs trimmed, rinsed well and coarsely chopped
- =
Directions
In large deep skillet, heat oil over medium heat. Add garlic and leek and cook, stirring occasionally, until leek is softened, about 5 minutes.
Stir in tomatoes, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low, cover and cook, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
Meanwhile, bring large pot of lightly salted water to a boil. Add pasta and Swiss chard, stirring to prevent sticking. Cook, stirring occasionally, until pasta is just tender, about 10 minutes. Drain well.
Stir pasta and chard into tomato mixture; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until flavors have blended, about 3 minutes. Adjust seasonings to taste and serve hot.