Italian Swiss Chard Pasta

Tonight we invented a new dish, named after its intent. Harry put it together and baked it while I went to yoga for the second day in a row! We have the most wonderful yoga teacher (Becca) and studio above Curly Willow Basins, Kim's flower shop. I did yoga and Harry cooked supper. How great is that?

Here's our recipe, mainly so Harry can remember how to do it again.

Italian Swiss Chard Pasta

Approximately 2 c. pasta (we used mini shells)
2 tbsp olive oil
½ large onion
½ green pepper
Approximately 4 c. Swiss chard, chopped
Salt and pepper to taste
1 small container low fat cottage cheese
1 egg, beaten
1 c. grated cheese, separated
Approximately 2 c. spaghetti sauce

1. Cook pasta as directed and drain. Place in bottom of a rectangular casserole dish.
2. Meanwhile, sauté the onion and pepper in the olive oil. Add the chard and sauté until wilted.
3. Combine the cottage cheese, egg, and ½ c. of the grated cheese. Spoon over top of the pasta.
4. Layer the sauted greens over the cottage cheese mixture.
5. Spoon the spaghetti sauce over the greens and top with remaining ½ c. of grated cheese.
6. Bake at 350 degrees for 30-40 minutes. Serve with homemade bread from the new thriftstore breadmaker and a lettuce salad from the garden!

(Yes, that is rhubarb pie in the background!)