Here’s a delicious, nutrient-packed recipe from Eating Well Magazine that can fit into even the busiest of schedules.The protein comes from the beans which work well with the gnocchi and Swiss chard. For extra flavor, I added some jarred pesto from Costco because it’s always in my fridge. I used frozen gnocchi instead of fresh so while waiting for the water to boil, I made the sauce then added the gnocchi when they finished cooking. You can also substitute your favorite pasta for the gnocchi. My husband gave it two thumbs-up.
Nutrition Note: To increase the antioxidant level in the leafy greens, tear the greens by hand instead of chopping them with a knife and to release more cancer-fighting allicin from the chopped garlic, allow it to rest a few minutes before cooking it.