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Gluten Free Pasta with Sauteed Tomatoes, Garlic, Swiss Chard and Hemp Seeds


Happy Meatless Monday! Go Italian tonight with our vegan, gluten free pasta recipe. Sprinkle hemp seeds on top for added omega-3s and protein.


Himalayan Sea Salt
2 tbsp. extra-virgin olive oil 
2 cups cherry or Roma tomatoes (about 1-1/2 lb.; a mix of colors, if possible) 
4 large clove garlic, minced 
3 cups swiss chard, chopped
1/4 teaspoon dried crushed red pepper flakes
4 oz. dried gluten free pasta 
2 tbsp hemp seeds
Optional: parmigiano reggiano 



Heat the oil in a large frying pan over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the chard and saute until it wilts, about 2 minutes.  Stir in the tomatoes with their juices and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until tender about 8 to 10 minutes. Drain the pasta. Add the pasta to the chard mixture and toss to combine. Transfer the pasta to serving bowls. Sprinkle with hemp seeds and parmigiano and serve.

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