Title: Garlicky Pasta Greens
Categories: Vegtime7
Yield: 6 servings

10 lg Clov garlic; minced
1 Seeded red bell pepper;
-cored and thinly
Sliced
5 c Chard leaves; stemmed and
-chopped
1/4 c Pesto sauce
1/2 c Nonfat yogurt

In a 10 inch nonstick skillet, saute garlic, bell pepper and 1/2 cup water
over medium heat until pepper is soft, about 5 min. (Do not let garlic
brown.) Add chard leaves; cover and cook until leaves are tender, about 2
min.

In small bowl, stir together pesto and yogurt. Add to vegetable mixture.
Toss with cooked hot pasta of your choice if desired. Makes 6 cups.

NOTES : 6 grams of fat total per cup serving. |

Recipe by: June 1996 Vegetarian Times

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