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Looking for a quick dinner or side dish? This takes about 30 minutes and is pretty simple to prepare.

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Whole wheat penne and edamame pack this dish with protein and fiber, as well as a hearty serving of disease preventing soy isoflavones.

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A little orange juice and zest cut the bitterness that chard can often times have. And the added vitamin C helps to enhance the absorption of iron. It’s a win-win combo. Chard is also chock full of minerals – potassium, magnesium, phosphorus, iron, copper and manganese.

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Zesty Penne with Edamame and Chard

(Serves 8-10)

1/2 pound whole wheat penne

1 bag frozen edamame, shelled

1 bunch of chard, stems removed, both stems and leaves chopped

1 small white onion, chopped

2-3 cloves garlic, minced

1 TBS olive oil

Zest and Juice of 1-2 oranges

Salt and pepper to taste

– Bring pasta to a boil until al dente. Add edamame during last couple minutes of cooking. Drain and place back into pot.

– Meanwhile, heat olive oil in large saute pan (or wok) and saute onions, garlic and chard stems until soft and fragrant. Add chard leaves, zest and juice and simmer for about 5-7 minutes. Salt and pepper while cooking.

– Add chard mixture to pasta and toss to coat. Salt and pepper as needed.

Nutrition: ~1 cup = Calories: 160 Fat: 4g Saturated Fat: 1g Protein: 8g Carbohydrates: 24g Fiber: 3g Sodium: 120mg

Additional nourishing benefits: Greater than 40% daily value for vitamin A, Vitamin K, Folate.

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A little parmesan sprinkled on top would also be great. Be creative and add what you like!

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