Makes 4 Servings; POINTS per serving = 4.
Use any combination of greens for the spinach and chard; add in or substitute broccoli rabe, broccoli, and/or asparagus, etc. . . .
4 teaspoons olive oil
2 onions, chopped
1 garlic clove, pressed
1/2 cup chicken broth
One 10 oz bag tripple-washed spinach, rinsed and coarsely chopped
2 cups coarsely chopped Swiss chard
1/4 tsp salt
freshly ground black pepper to taste
2 cups rotelle (spiral) pasta
1/2 cup fresh lemon juice
1. In a large non-stick skillet, heat the oil. Saute the onions and garlic until softened, about 5 minutes. Add the broth; cook until most of the broth evaporates, 3-4 minutes.
2. Place the spinach and chard in a steamer basket; set in a large saucepan over 1"boiling water. Cover and steam until the greens are tender,5-6 minutes (or just steam in the microwave).
3. Remove the greens from steamer; squeeze out any excess moisture. Stir into the onion mixture and season with salt and pepper. Cook, stirring frequently, 1 mintue. Set aside and keep warm.
4. Meanwhile, cook the rotelle according to package directions. Drain and place in a large serving bowl. Add the greens and sprinkle with the lemon juice; toss to combine.
(Cook's note: these recipes seldom give directions in a sensible order. When I made this, I got the water boiling first for pasta, and then got the greens steaming in the microwave, and proceeded to saute the onion and garlic. By the time you're done with step one, your greens and pasta are ready and you can just combine all.)