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Christian Vegetarian Association Presents:
Take Heart!
Red Swiss Chard Pasta

Serves 2 to 4
1 bunch Red Swiss Chard
1/2 lb fusilli
2 veggie sausage, cut into 1/8 inch rounds
1/2 cup water
1/4 teaspoon dried crushed red pepper flakes
2 tablespoons olive oil
Nutritional yeast for garnish
- Wash the chard, cut off the stems and chop crosswise into 1/4 inch pieces, coarsely chop the leaves.
- Heat the pot until hot, add 1 1/2 teaspoon olive oil and the veggie sausage, cook over medium heat covered so the oil doesn’t splatter all over until brown on both sides.
- Remove from pot and set aside. (I use a wok but you can use a heavy pot and cook everything in progression so it’s just a one pot mess to clean up).
- Add 1 1/2 teaspoon oil to pot. Add chard stems and cook for 3 minutes over medium heat, stirring occasionally. Add a little bit of water if it seems dry.
- Add the chard leaves, water and red pepper flakes and turn down to low heat, covered for 5 minutes until the stems are tender. Drain and remove chard to a mixing bowl.
- Cook the pasta in the same pot according to the package directions. Drain the pasta and add to the bowl with the chard.
- Toss with 1 tablespoon oil and 1 tablespoon balsamic vinegar or to taste. Add the veggie sausage and toss well. Sprinkle with nutritional yeast. 

Your question and comments are welcome

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