Monday, October 10, 2011

Recipe for Fettuccine with Swiss Chard and Mushrooms

Yield: 2 servings
Time: 15 minutes


  • 2 TBSP olive oil, plus extra for serving
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1 large Portobello mushroom, stem and gills removed, sliced
  • 2 cups (packed) chopped Swiss chard, stems removed
  • 4 ounces whole grain fettuccine
  • 1/4 cup freshly grated aged Parmesan cheese
  • 1 tsp balsamic vinegar
  • Salt and pepper
  • Cook fettuccine per package directions for al dente.
  • While fettuccine cooks, heat 2 TBSP olive oil over medium heat.
  • Add shallot, garlic, and mushrooms to oil and cook until tender and slightly browning, about 5 minutes.
  • Add Swiss chard to pan and continue cooking for 5 additional minutes, stirring occasionally, until chard is wilted.
  • Stir in 2 TBSP of pasta water, 1/2 of cheese, salt and pepper to taste, and balsamic vinegar.  
  • Stir in drained cooked fettuccine.
  • Serve with a drizzle of olive oil and topped with remainder of cheese.
Adapted from Mayo Clinic recipe