Fusilli with Swiss Chard, Garbanzo Beans and Bacon

12 oz. fusilli (whole-wheat is good)
1 bunch Swiss chard (about 1 lb.), tough ends trimmed
1 slice bacon, cut into 1/2-inch wide strips
1 clove garlic, crushed with press
1/4 t. crushed red pepper
1 can garbanzo beans, rinsed and drained
2 T lemon juice

Heat water to boiling.  Add pasta and cook as label directs.

Meanwhile, cut ribs and stems from Swiss chard leaves.  Cut ribs and stems into 1-inch pieces, cut leaves into 2-inch pieces.  Rince Swiss chard in a large bowl of cold water, swish to remove dirt.  Transfer to colander.  Do not spin dry.

In 12-inch skillet, cook bacon on medium-high heat until browned, tossing occasionally.  With slotted spoon, transfer bacon to paper towels to drain.  Reduce heat to medium.  To bacon fat in skillet, add garlic and crushed red pepper, cook 30 seconds, stirring.  Add Swiss chard, beans and 1/2 t salt.  Cover and cook 2 minutes or until chard begins to wilt.  Uncover and cook 5 minutes longer or until stems are tender-crisp.

Drain pasta, reserving 1/4 cup cooking water.  Return pasta to saucepot.  Stir in Swiss chard mixture and lemon juice until combined.  If mixture seems dry, add reserved pasta cooking water.

Good Housekeeping (October 2007, page 55)