Oodles of Noodles

Source: What's Cooking? at USDA

Serving size: 1 cup

Servings per recipe: 6

This delicious, nutritious recipe was developed by staff and students as part of a healthy school lunch challenge.

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2 3/4 cups penne pasta, whole-wheat, dry (11 oz)
1 1/2 tablespoons olive oil
2 1/4 cups fresh grape tomatoes, halved
1 1/2 teaspoons basil, dried
3/4 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon fresh garlic, minced
3 tablespoons whole wheat flour
2 1/3 cups low-sodium vegetable broth

4 cups Swiss chard, fresh, stems removed, chopped


Cutting board & sharp knife, measuring cups & spoons, large pot, colander to drain pasta, large skillet


1. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for about 8-10 minutes until tender. Do not overcook. Drain well.

2. Heat olive oil in a large skillet over medium heat. Add half of tomatoes and cook 2-3 minutes until skins soften. Do not overcook. Reserve remaining tomatoes for step 4. Add basil, salt, pepper, and garlic. Stir.
3. Sprinkle flour over tomatoes. Cook for 30 seconds over medium heat until mixture becomes thick. Add vegetable broth. Bring to a boil and then immediately reduce to
low heat.
4. Add Swiss chard and remaining tomatoes. Simmer uncovered over low heat for 1-2 minutes or until Swiss chard is wilted. Pour over pasta. Serve hot.

More About Swiss Chard

How to Select

Select chard with fresh green leaves.

How to Store

Store unwashed leaves in plastic bags with some air holes in the crisper drawer of the refrigerator for 2 to 3 days.

How to Prepare

Separate leaves from stems. Rinse in cold water. Cook stems longer than leaves. Chard cooks down in volume, so use more raw greens than final dish calls for. Chop in salads, wraps, and sandwiches. Steam, microwave or boil in water or flavored broth. Sauté, stir-fry or braise in oil and spices, with other vegetables or alone. Add to casseroles, soups, sauces, pasta, and egg dishes.