Bright Lights Swiss Chard Pasta Salad

I use whole grain penne in this
pasta and swiss chard salad.
Bright Lights Swiss chard
has ribs that are ruby red,
Day-Glo orange, white and
shocking yellow all in the same
plant but any variety of
Swiss chard can be substituted.

Ingredients:
1 1/2 pounds Bright Lights Swiss chard
1/2 pound Barilla whole wheat penne pasta
1 tablespoon unsalted butter
2 1/2 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced
1 tablespoon lemon zest strips
Salt and freshly ground pepper
3 ounces Gorgonzola cheese, crumbled

Directions
Cut the chard stems crosswise 1/2 inch thick.
Cut the leaves into 1/2-inch-thick strips.
In a large saucepan of boiling water,
cook the stems until almost tender.
Using a slotted spoon, transfer to a plate.
Add the chard leaves to the boiling water
and cook until tender, about 2 minutes.
Drain the leaves, cool, then coarsely chop.
Cook the penne pasta in a large pot
of boiling salted water, stirring occasionally,
until al dente; drain.
In a large skillet, melt the butter
in 2 tablespoons of the olive oil.
Add the garlic and lemon zest and
cook over low heat until the garlic
is golden, about 3 minutes.
Add the chard stems and leaves and
season with salt and pepper.
Add the malloreddus to the skillet
and toss until hot. Transfer the pasta
to a large, warmed bowl, scatter the
Gorgonzola on top and drizzle with the
remaining 1/2 tablespoon of olive oil.
Using 2 large spoons, toss briefly to
melt the cheese slightly; serve at once.