2 tablespoons extra-virgin olive oil
½ cup chopped shallots
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2 cloves garlic, sliced
8-10 small mushrooms, cleaned, trimmed and sliced
1 pound Swiss chard, stems trimmed, washed thoroughly and chopped into 1-inch pieces
6 ounces uncooked fettuccine
⅓ cup grated parmesan cheese (use the best you can afford)
½ teaspoon fresh-ground black pepper
Place a large skillet over medium heat and add the olive oil. When hot, add shallots, garlic and mushrooms and sauté until tender, about 5 minutes. And chard, cover and reduce heat to medium-low and cook 3 minutes.
While the chard cooks, fill a pot three-fourth-full with cold water, place over high heat and bring to a rolling boil. Add and stir in 2 teaspoons salt and then add fettuccine, stirring until the water returns to a boil. Lower heat slightly to keep from boiling over and cook until tender, about 10-12 minutes, stirring occasionally.
Set ¼ cup of the cooking water aside, and then thoroughly drain fettuccine (do not rinse). Return the drained pasta to the pot, add Swiss chard mixture and reserved pasta water. Toss to mix well. Divide evenly between plates; top each with 1 tablespoon parmesan cheese and a few black pepper grinds. Serve immediately.
Nutrition values per serving: 298 calories (30.2 percent from fat), 10 g fat (2 g saturated), 41 g carbohydrates, 4 g fiber, 11 g protein, 4 mg cholesterol, 325 mg sodium.