|Preparation Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes|
|Main Ingredient||Fettuccine; Mushroom|
|Type||Main Dish; Side Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Heart Healthy; High Protein; Low Calorie; Low Cholesterol; Low Fat; Vegetarian|
2 tablespoons olive oil
2 cloves garlic, sliced
8-10 small mushrooms, sliced
1 pound Swiss chard, trimmed of stems, washed thoroughly, and chopped into 1-inch pieces
6 ounces uncooked fettuccine pasta
1/4 cup Parmesan cheese, grated
1/4 teaspoon cracked black pepper
Heat the oil over medium heat and cook the shallots, garlic, and mushrooms for about 5 minutes or until tender. Add the Swiss chard, cover, and reduce the heat, for about 3 minutes.
Turn the chard over, recover, and cook another 3 minutes or until completely wilted.
Cook the pasta according to package directions and drain thoroughly. Reserving 1/4 cup of the pasta water. Add the Swiss chard mixture and the reserved pasta water to the pasta pot and mix.
Serving with Parmesan cheese and black pepper.
Calories: 298 cal
Total fat: 10g
Saturated fat: 2g
Monounsaturated fat: 6g
Sodium: 325 mg