Instructions: 1. Blanch the dried tomatoes in boiling water for about 2 minutes. Drain and dice.

2. Wilt the swss chard in a skillet with about 1 tsp. of oil and a bit of water.

3. In a large bowl combine all the ingredients except spaghetti and set aside to marinate.

4. When ready to eat, cook the spaghetti in boiling, salted water until desired degree of doneness.

5. Drain, add spaghetti to the tomato mixture, correct seasonings and serve.

6. May be topped with additional parmesan if desired.

NOTES : Even with all the high fat ingredients, this recipe is only 31% CFF.

Im sure Id reduce the cheese some. Im not sure how the author figured the NA. His figures say this recipe has 15 g. fat, 424 calories, and 5 grams of

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