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Yield:
6
Ingredients:
Instructions:
Instructions: In a 10 inch nonstick skillet, saute garlic, bell pepper and 1/2 cup water over medium heat until pepper is soft, about 5 min. (Do not let garlic brown.)
Add chard leaves; cover and cook until leaves are tender, about 2 min. In small bowl, stir together pesto and yogurt. Add to vegetable mixture. Toss with cooked hot pasta of your choice if desired. Makes 6 cups. Email this Recipe:
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