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This sophisticated main dish is brimming with flavor.

Penne with Swiss Chard and Toasted Pine Nuts

1 pound dried penne pasta, cooked and kept warm, reserving 1/2 cup cooking water
2 tablespoons extra virgin olive oil, divided use
5 large cloves garlic, minced
1/4 teaspoon red pepper, crushed
8 cups (10 ounces) Swiss chard or spinach leves, coarsely chopped
2 tablespoons pine nuts, toasted
1/4 cup (1 ounce) freshly grated Romano cheese, divided use
1/4 teaspoon ground black pepper

1. Heat 1 tablespoon olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Add Swiss chard; cook, stirring occasionally, for 5 to 7 minutes or until Swiss chard is wilted.
2. Stir in reserved cooking water, pasta, and remaining olive oil. Sprinkle with pine nuts, 3 tablespoons cheese, and black pepper. Sprinkle with remaining cheese.

Makes 4 servings.