Fettucine with Swiss Chard and Mushrooms
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Credit: Mayo Clinic staff
Chef & Child Ingredient of the Month, June 2013
2 tablespoons olive oil
½ cup shallots, chopped
2 garlic cloves, sliced
8 to 10 small mushrooms, sliced
1 pound Swiss chard, stemmed, chopped into 1-inch pieces
6 ounces uncooked fettucine
¼ cup grated Parmesan cheese
¼ teaspoon cracked black pepper
1. In large skillet, heat olive oil over medium heat. Add shallots, garlic and mushrooms. Saute vegetables until tender, about 5 minutes.
2. Add Swiss chard and reduce heat; cover for about 3 minutes. Using tongs, turn chard over so uncooked leaves are on bottom and wilted leaves are on top. Cover and cook until completely wilted, about another 3 minutes.
3. Fill large pot with water and bring to boil. Add fettucine and cook until al dente (tender), 10 to 12 minutes or according to package directions. Drain thoroughly, reserving ¼ cup of pasta water.
4. Add Swiss chard mixture and reserved water to fettucine. Toss to mix evenly. Divide pasta onto warmed plates. Top each serving with 1 tablespoon Parmesan cheese and cracked black pepper. Serve immediately.
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