CREAMY PASTA WITH GREENS AND TOMATOES

Ingredients
8 oz. dry, uncooked pasta
1 pound Swiss chard or spinach, cut into thin strips
2 large tomatoes, chopped
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup chopped onion
½ cup sour cream or plain yogurt
½ cup milk
¼ cup grated Parmesan cheese
Salt and pepper, to taste

Directions
Cook pasta according to package directions; drain. Meanwhile, heat oil over medium-high heat. Add greens, garlic and onions and cook for about 2 minutes, or until greens begin to wilt.  Stir in chopped tomatoes, sour cream, and milk. Add pasta and toss to coat. Season with salt and pepper. Transfer pasta mixture to a serving bowl and stir in Parmesan cheese.

Let's Dish
This pasta dish has a creamy sauce, but it's not nearly as heavy (or fattening) as other cream based pasta dishes.  And it only takes about 15 minutes to make, which is always a bonus in my book. I make it year round, but if you plant a garden, it's a great way to use up some of your fresh vegetables in the summer time. 
 
Who Dished It Up First
I got this recipe from my friend Micah.  She joined a food co-op one summer where she got a big box of fresh vegetables every week and there were often recipe suggestions included for using all that fresh produce.

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