Swiss Chard and Sun-Dried Tomato Skillet Mac

from Perrys' Plate

Ingredients

1 bunch Swiss Chard, washed
2 Tbsp. extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
3 Tbsp. all-purpose flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
3/4-1 cup crumbled feta or goat cheese
8-10 ounces small whole wheat pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese

Directions

1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, according to package directions. Reserve a cup of pasta water before draining. Set pasta aside.

2. Preheat your oven broiler. Meanwhile, separate chard spines from the leaves, chop both, but keep them separated. In a large oven-proof skillet heat olive oil and over medium heat. Add chopped chard stems and onions. Cook, stirring occasionally for about 3-4 minutes, then add the garlic. Cook another 3-4 minutes until vegetables are tender.

3. Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes). Stir in flour and cook another minute. Add pesto, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water. Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes. Add more pasta water if you feel it's too thick. Mixture should be rather thick, but still saucy. Not watery.

4. Sprinkle Parmesan cheese over the pasta and place skillet under the preheated broiler {I transferred to a baking dish} for about 5 minutes or until it starts to brown slightly. Remove from the oven and serve.

Makes 4-6 servings

variations: use kale or spinach

{I think it's inconvenient when pasta recipes call for less than the box makes-- in this case the 13 oz of Barilla whole wheat shells... I chose to cook all of the pasta and just added a bit more of the other ingredients to compensate}