This was off of last weeks menu and it was yummy! Kid approved :) We go this one from The Conscious Cook on page 184.
stuff you will need:
3 tbls olive oil
2 onions – quartered and sliced
2 fennel bulbs – halved and sliced
1 – 28 oz can peeled Italian San Marzano tomatoes – drained
4 garlic cloves – minced
1/2 cup vegetable stock
1/2 cup white wine
4 cups roughly chopped Swiss chard
pepper – freshly ground
1 lemon – juiced
3/4 Manzanilla olives – chopped (we left these out)
1 tbls minced fresh tarragon (we used dried spice :)
1 tbls minced fresh thyme (we used dried spice :)
1 tbls minced fresh parsley (we used dried spice :)
8 oz whole wheat penne – cooked
what to do with the stuff:
Place oil in a large saute pan and heat, add onion, fennel and cook 3-4 min on medium-high heat. Add the tomotoes, crushing each with your hands, garlic, vegetable stock, wine and chard. Season with pepper, reduce heat to medium and cool for 5 min.
Add the lemon juice and olives (if you are using them) and simmer for 3 – 5 min. Fold in the tarragon, thyme, parsley and pasta.
