Penne With Greens

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 ounce feta cheese crumbled reduced-fat
• 3 large garlic cloves crushed peeled
• 0.3 cup golden raisins 
• 2.5 tablespoons olive oil extra-virgin
• 3 tablespoons pinenuts 
• 0.5 teaspoon salt 
• 1 teaspoons serrano chile minced
• 12 ounces swiss chard trimmed chopped
• 8 ounces penne pasta whole-wheat

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of water to a boil over high heat.
2. Add the pasta and cook until al dente, about 78 minutes.
3. Drain and set aside.
4. While pasta is cooking, toast pine nuts in a large skillet over medium-high heat, tossing frequently, until toasted, about 3 minutes.
5. Remove pine nuts and set aside.
6. Heat olive oil and garlic in the same skillet over medium-high heat. Tilt the skillet so the oil pools in 1 corner, hold over heat, and cook garlic until lightly browned.
7. Add the jalapeo pepper and greens, and toss until greens are wilted, about 2 minutes.
8. Add raisins, pine nuts, and 1/2 teaspoon each salt and pepper.
9. Add pasta to the skillet and toss another minute or until pasta is fully cooked and has absorbed the liquid from the greens.
10. Transfer to a serving bowl and sprinkle with feta.
11. Serve hot.