Pasta with Swiss Chard

Description:
"If you haven't tried chard, here is your chance. The leaves can be
prepared similar to spinach; the stalks similar to asparagus. It is
at its best during the summer."

NOTES : You will have to count points for the Parmesan cheese.

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces whole wheat bow-tie pasta -- uncooked
12 ounces swiss chard or spinach
4 cloves garlic
1 tablespoon olive oil
3/4 cup fat-free ricotta cheese
1/4 cup skim milk
2 teaspoons dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 medium tomatoes -- seeded and chopped
1/4 cup Parmesan cheese -- finely shredded

Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.

Meanwhile, cut out and discard center ribs from Swiss chard or remove stems from spinach. Coarsely chop greens; set aside. In a large nonstick skillet cook garlic in hot oil over med heat for 15 seconds. Add greens. Cook over medium-low heat about 3 min or till greens are wilted, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper and nutmeg. Cook and stir for 3-5 min more or till heated through.

Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.