I'm late joining the "Meatless Monday" party. We eat non-meat meals but not as often as I'd like, so I decided to make Mondays the day to spur me on to find and cook some good recipes on a regular basis.
This is a recipe I adapted from the Mayo Clinic website. We really enjoyed the heartiness of the chard and portabellos which complements the whole grain pasta. The garlic, shallot, and vinegar provide layers of flavor and the liberal sprinkling of aged Parmesan finishes the dish off perfectly.
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.