• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Sunflower seeds

  2. 1 teaspoon 5ml Canola oil

  3. 8 oz 227g Onion - chopped

  4. 2 Garlic - minced

  5. 2 lbs 908g / 32oz Fresh tomatoes - peeled and seeded

  6. 1 Tomato paste - (6 ounce)

  7. 1 teaspoon 5ml Minced fresh oregano

  8. 1 tablespoon 15ml Minced fresh basil

  9. 1 teaspoon 5ml Salt - optional

  10. Freshly ground pepper

  11. 8 oz 227g Fresh chard

  12. 1 lb 454g / 16oz Linguine

Instructions Jump to Ingredients ↑

  1. Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes with juice. Use any long, thin pasta.

  2. Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch ribbons.

  3. In a large saucepan or sautepan, toast seeds until very lightly browned. In food processor or nut grinder, grind half of the seeds until very fine. Reserve remaining half for garnish. Heat oil in the pan. Add onion and cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes, tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about 15 minutes until somewhat thickened. Steam chard until tender, about 5 minutes. In a large pot of boiling, salted water, cook pasta until al dente. Drain; remove to serving platter. Toss with sauce. Top with remaining sunflower seeds. Serves 6 Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved


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