Swiss Chard Pasta

The grocery store had the most beautiful, large leaf rainbow chard.  I decided to make it with whole wheat pasta as an entrée.  The chard was delicious along with the red wine vinegar and the heat from the red pepper flakes.


1 bunch rainbow chard, thinly sliced including stems
2/3 cup golden raisins
1 red onion, thin slices
3 cloves garlic, minced
¼ t. red pepper flakes
1 can vegetable stock
¼ cup red wine vinegar
2/3 cup pistachios
1 lb. whole wheat spirals


Cook pasta according to directions.  Reserve ½ cup of pasta water.

In a large skillet, sauté the chard, onion and raisins with 2/3 cup of water for about 4 to 5 minutes over medium heat. 

Stir in the red pepper flakes and garlic. 

Next add the vegetable stock and red wine vinegar to the


Place the pasta in a large pasta serving bowl with ½ cup of reserve pasta water.  Pour the veggie mixture on top of pasta.

Serve in pasta bowls with pistachio garnish.