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Ingredients

• 1 lb rigatoni
• 1/2 c. extra-virgin extra virgin olive oil
• 2 bn broccoli rabe
• 1 tsp finely-minced garlic
• 1 Tbsp. unsalted butter
• 2 bn baby spinach washed
• 2 bn Swiss chard
• 1 pt red and yellow cherry tomatoes cut into halves
• 1/4 c. pitted halved black olives
• 6 x sun-dry tomatoes in oil cut 1/2" cubes
• 3 Tbsp. capers packed in vinegar liquid removed, rinsed
• 2 bn arugula
• 2 Tbsp. aged balsamic vinegar
• 3 tsp coarse salt
•     Freshly-grnd black pepper

Description

Cut Broccoli Rape, Swiss Chard And Arugula Into 1-inch Pcs. Remove Any Coarse Stems And Throw Away. Put The Rigatoni In A Pot Of Boiling Water. Cook Till Al Dente, About 10 Min.…

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