-
1
pound Swiss chard, chopped coarsely (stems, ribs, and eaves)
-
2
cups zucchini noodles, spaghetti cut
-
2
Tablespoon. tomato paste
-
2
Tablespoon hot pepper sauce
-
3
large garlic cloves, minced
-
2
quarts vegetable stock (or chicken stock)
-
1
large red onion, chopped
-
4
Tablespoon. olive oil (or coconut oil)
-
1
Tablespoon fresh lemon juice
Method:
-
Bring
the stock to a boil in a stockpot. Add the chard and cook until the chard is
wilted.
-
Stir
in the tomato paste, oil, hot pepper sauce, garlic, and onion. Return to a boil
and then reduce to a simmer.
-
Simmer
for 5-10 minutes, then add the noodles. Cook for about 1 minute, or until they
are tender.
Serve.
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