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Monday, December 26, 2011

44th Recipe Fettuccine with Swiss chard and mushrooms

Dietitian's tip: Swiss chard is a leafy, cruciferous vegetable that is a good source of vitamins A and C and iron. Prepare the leaves like you'd prepare spinach leaves and the stems like asparagus.
Serves 4

Ingredients

    2 tablespoons olive oil 1/2 cup chopped shallots or green onions 2 garlic cloves, sliced 8 to 10 small mushrooms, sliced 1 pound Swiss chard, trimmed of stems, washed thoroughly and chopped into 1-inch pieces 6 ounces uncooked fettuccine 1/4 cup grated Parmesan cheese 1/4 teaspoon cracked black pepper

Directions

In a large skillet, heat the olive oil over medium heat. Add the shallots, garlic and mushrooms. Saute the vegetables until tender, about 5 minutes. Add the Swiss chard, reduce heat and cover for about 3 minutes. Using tongs, turn the chard over so that uncooked leaves are on the bottom and wilted leaves are on top. Cover and cook until completely wilted, about another 3 minutes.
Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain thoroughly, reserving 1/4 cup of the pasta water. Return the drained pasta to the pot. Add the Swiss chard mixture and the reserved pasta water. Toss to mix evenly.
Divide the pasta onto warmed plates. Top each serving with 1 tablespoon Parmesan cheese and cracked black pepper. Serve immediately.

Nutritional Analysis

(per serving)
Calories298Cholesterol4 mg
Protein11 gSodium325 mg
Carbohydrate41 gFiber3 g
Total fat10 gPotassium740 mg
Saturated fat2 gCalcium133 mg
Monounsaturated fat6 g

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