Creamy Pasta with Chard and Tomatoes

Over a birthday lunch at Whole Foods with my sister, I mentioned how frustrated I had been with cooking. I felt stuck in a rut of chicken nuggets and cheese pizzas and "kid food." I never made anything I really wanted anymore, or anything "just for me." As my wise older sister is wont to do, she enlightened me to the fact that I could very easily make myself something for lunch that was just for me, and cook a more kid-friendly dinner.

Light bulb.

This dish fits the bill perfectly, and it uses up the beautiful swiss chard I've discovered (and fallen in love with) at our farmer's market. I buy it every week, and this is my favorite way to eat it.

Creamy Pasta with Chard and Tomatoes

from Joy of Cooking

1 tbs olive oil

1/4 cup chopped onion

2 garlic cloves, minced

1/4 tsp red pepper flakes

2 large ripe tomatoes peeled and chopped or 1 cup chopped drained canned tomatoes

1 pound chard, trimmed and cut crosswise into 1/2 inch strips

3/4 cup heavy cream

salt and black pepper to taste

8 oz pasta (I used whole wheat penne)

3/4 cup grated parmesan (I used romano)

Cook pasta according to package directions, drain and set aside. Meanwhile, heat olive oil in a large pan over medium heat. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until soft and golden, about 2-3 minutes. Add tomatoes and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Add the chard and cook until wilted, about 2 minutes. Add heavy cream, salt and pepper. Cook two minutes, until bubbling. Remove from heat, add to the pasta and toss well to coat. Toss in cheese and serve.