Servings: 6

INGREDIENTS

• 1 pound whole wheat linguine
• 1 pint grape tomatoes
• 2 cloves garlic, thinly sliced
• 1 bunch swiss chard or kale, leaves stemmed and shredded
• 1/2 teaspoon red pepper flakes
• 2 teaspoons sea salt
• 2 tablespoons extra-virgin olive oil
• 4–5 cups water
• fresh basil
• freshly grated Parmesan cheese,
  for serving

METHOD

1. Combine pasta, tomatoes, garlic, swiss chard or kale, red pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided skillet. Bring to a boil over high heat.
2. Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 to 12 minutes (depending on the cooking time of your pasta, check package directions).
3. As the pasta is cooking, add extra water as needed if it seems too dry.
4. Divide among 6 bowls and garnish with basil and fresh parmesan.