Tri-Color Pasta

• 1/2 lb. short pasta, such as gemelli
• 1-2 bunches greens, including red chard, (about 1 lb. total), washed and dried
• 1/2 mild red pepper, diced
• 3 garlic cloves, finely chopped
• 2 lemons
• 2 Tbsp. olive oil
• 1 Tbsp. fresh basil, chives or chervil, minced, or 1/2 tsp. dried herbs

1. 1. Fill a 6-quart pot 3/4 full with salted water. Bring to a boil.
2. 2. Remove and discard ribs from greens. Wash and dry greens well, then coarsely chop. Finely grate zest from lemons.
3. 3. Cook pasta in boiling water until al dente.
4. 4. While pasta is cooking, heat oil in a nonstick skillet that is large enough to hold all the ingredients. Over moderate heat, add red pepper and saute until edges are slightly browned. Lower heat and add zest and garlic. Stir continuously until garlic is golden. Add the greens, season with salt and pepper and mix well. Cover, increase heat slightly and cook until greens are tender. Remove skillet from heat.
5. 5. Setting aside 1/2 cup of the pasta cooking water, drain pasta in a colander. Add hot pasta and 1/4 cup of the reserved pasta cooking water to the greens mixture and cook over low heat, tossing until everything is well combined. (If mixture is too dry, add a little more of the pasta cooking water.)
6. 6. Transfer to a serving bowl. Garnish with herbs.
7. Serves 6 as a first course or 4 as a main course. Each main course serving contains 297 calories and 8 grams of fat.

short pasta, bunches greens, red pepper, garlic, lemons, olive oil, fresh basil

Taken from www.epicurious.com/recipes/member/views/tri-color-pasta-1233543 (may not work)