Pasta and Swiss Chard

Pasta and Swiss Chard (adapted from Martha Stewart)  

A note of caution....do not eat this on a first date.  Eat it after years of marriage because your breath will stink! (just kidding...we should all be courteous and brush lol! - honestly this packs a punch, i brushed twice. ;)

Ingredients

• Coarse salt and ground pepper
• 1 small garlic clove (if you LOVE garlic use two...i did)
• Bread crumbs
• 2 tablespoons grated Parmesan cheese, plus more for serving
• 3 tablespoons butter (or olive oil for healthier version)
• 12 ounces gemelli, fusilli, or other short twisted pasta
• 1 medium red onion, halved and thinly sliced
• 2 bunches green Swiss chard (about 1 1/2 pounds total), stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
• chopped tomato
• 1 to 2 tablespoons white-wine vinegar (or balsamic dressing - 1tbsp)

 Directions

1. Bring a large pot of salted water to a boil. Chop garlic fine. In a large skillet, melt 1 tablespoon butter over medium heat. Add crumbs and cook, tossing, until browned, 6 to 8 minutes. Transfer crumbs to a bowl, and set aside; wipe skillet clean.
2. Cook pasta in boiling water until al dente, according to package instructions. Reserving 1 cup pasta water, drain pasta, and return to pot. Set aside.
3. While pasta is cooking, melt 1 tablespoon butter in skillet over medium heat. Add onion; cook until lightly browned, 6 to 8 minutes. Add chard stalks and 1/2 cup pasta water; cook, stirring often, until beginning to soften, about 4 minutes. Add leaves, and cook until tender, 4 to 6 minutes more. Add chopped tomatoes. Stir in vinegar.
4. Add chard mixture and remaining tablespoon butter to pasta. Season with salt and pepper; toss to combine. Thin with pasta water, if desired. Serve topped with breadcrumbs and additional Parmesan.

You could add meat to this like chicken.  It was light and tasty! (I feel she uses a bit too much butter so I mostly used some oil)