- 4
- 15 mins
Ingredients
- 1 bn chard
- 1 ⁄2 lb whole wheat pasta
- 2 T olive oil
- 2 T butter
- 1 oz parmesan or romano cheese, grated
Preparation
Step 1
Wash chard, separate leaves from stems. Cut wide stems lengthwise into 1/2 inch strips, then into 2 inch lengths.
Cut thin stems into 2 inch lengths.
Cut leaves crosswise into 1" wide ribbons.
Cook pasta according to directions, but when there are five minutes left on the cooking time, add the chard stems and stir in.
Continue boiling for 2 minutes, then add the chard leaves and stir in.
By the time you bring the water back to a boil, the chard should be completely limp.
Dump the pasta and chard into a colander and set aside.
Working quickly, add the olive oil and butter to the original pan and stir until the butter melts. The pan should be hot enough to melt the butter without additional heat, but you can always do a little bit more on the burner if necessary.
Once the butter is melted and mixed completely with the olive oil, return the chard and pasta to the pan and stir to coat with the butter and oil.
Season with salt and pepper to taste.
Serve, sprinkling with Parmesan cheese.