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Health Information Library Recipes Fettuccine with Swiss chard and mushrooms

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.

Last Updated: August 29th, 2019