- 1 package of gluten free pasta (make sure it’s corn free, if avoiding corn)
- 2 Tb. olive oil
- 1 bunch swiss chard, washed and diced
- 3 C. spinach
- 1/4 C. sunflower seeds
- 1/4 tsp. salt
- 4 Tb. olive oil
Bring salted pot of water to a boil for the pasta. In the meantime, heat 2 Tb. olive oil in pan and saute swiss chard until softened. Add spinach until wilted. Place all of the greens in a food processor with sunflower seeds, salt, and 4 Tb. olive oil. Puree till smooth, tasting for salt and pepper.
Cook the pasta until tender. Top or toss with the greens puree. Cheese can be added for those who tolerate it.