Instructions: Bring a large pot of salted water to a boil over high heat; add salt, then the rigatoni.

When the water returns to a boil, stir occasionally to separate the rigatoni. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until al dente.

While the rigatoni is cooking, heat the oil in a large nonstick saute pan over medium-high heat. Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.

Reduce the heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and cook until the chard and the bell pepper are tender, about 5 minutes.

Remove the pan from the heat; stir in the balsamic vinegar and salt.

When the rigatoni is done, drain well; return to the pot. Add the chard mixture and toss. Add the Parmesan cheese and toss again. Taste and adjust the seasoning.

Swiss chard is a leafy green vegetable you may have noticed in the produce department but have never used. I usually select rhubarb chard, a more colorful variety with bright red stem and veins. Heres a delicious way to give it a try and to reap its nutritional benefits. Leafy greens, such as Swiss chard and kale, are excellent sources of vitamins A (in the form of beta carotene) and C, as well as iron, magnesium, and potassium.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.