Spaghetti With Tuna and Swiss Chard

Ingredients

  • 1 lb swiss chard or 1 lb beet leaf, the leaves torn and the ribs cut into 2-inch pieces
  • 1 lb beet leaf, the leaves torn and the ribs cut into 2-inch pieces
  • 1 medium onion, minced
  • 1/3 cup extra virgin olive oil, plus additional oil for drizzling over the pasta
  • ¼ cup flat leaf parsley, coarsely chopped
  • 1 (13 ½ ounce) can tuna, packed in olive oil, drained and flaked lightly
  • 1 lb spaghetti
  • + 1 more ingredients
    • 2 teaspoons white wine vinegar (to taste)

1 In a large saucepan of boiling salted water cook the chard ribs for 7 minutes, add the leaves and cook for an additional 3 minutes. Drain the chard, rinse it under cold water to stop the cooking, and pat it dry between paper towels. Finely chop the chard. (The chard may be prepared 2 days in ad...

View full recipe at SpringPad

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