Fettuccine with Swiss chard and mushrooms
Nutrition Facts
Serving Size About 1 1/2 cups
Calories 322
| Amount Per Serving | ||
| Monounsaturated fat | 6 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 10 g | |
| Sodium | 337 mg | |
| Cholesterol | 4 mg | |
| Dietary fiber | 8 g | |
| Protein | 14 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This pasta dish comes together very quickly and is perfect when time is limited and you're hungry.
Ingredients
(Serves 4)- 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 whole-wheat fettuccine
- 1/4 teaspoon cracked black pepper
- 1/4 cup grated Parmesan cheese
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 cracked black pepper and 1 tablespoon Parmesan cheese. Serve immediately.