Fusilli With Mushrooms and Chard |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Welp, here's another one from Prevention. I am posting it with adaptations I am likely to make, but you can go to to find the original if you like. Ingredients:
8 ounces fusilli |
1 tablespoon olive oil |
4 shallots, peeled and quartered lengthwise |
1 bunch swiss chard, trimmed, stems cut into 1/2-inch thick slices, leaves (inner stems removed) |
10 ounces shiitake mushrooms (or other variety) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 tablespoons fresh parsley |
1/3 cup parmesan cheese, shaved |
Directions:
1. Cook fusilli per package directions.
2. Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
3. Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
4. Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
5. Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
6. Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.
|
|