Savory Pasta with Sautéed Chard

By Dunjab

This light and flavorful pasta dish is both healthy and delicious. A simple sauce made from shallots, garlic, mushrooms, fresh herbs and white wine wilts the greens and creates a great topping for pasta, baked potatoes or just as a simple side dish. Don’t over cook the greens, leave them slightly chewy to retain there full nutritional value. Remove the thick stems and central rib before chopping.

Ingredients

• 2 T olive oil
• 1 large shallot, minced
• 1/2 cup leeks, cleaned, green removed and sliced thin
• 1/2 lb cremini mushrooms
• 2 T fresh herbs, thyme, savory
• 1 1/2 cup white wine
• 2 cups Roma tomatoes, chopped
• 1/2 cup stock
• 1 bunch (.75lb) red or green chard, prepped and chopped*
• Salt and pepper
• Parmegiano-Reggiano
• 2 servings pasta, cooked

Preparation

Step 1

Tip: *Remove the thick stems and central rib of your chard before chopping.
In a large sauté pan heat olive oil over medium-high heat. Sauté shallots and leeks until soft and translucent, about 3-4 minutes. Add mushrooms and herbs, tossing to coat and cook until slightly browned and soft, add chard and toss until wilted. Deglaze pan with wine and reduce for 2-3 minutes. Add tomatoes and stock and cook for 5-8 minutes, until tomatoes begin to soften and break down. Salt and pepper to taste. Spoon over cooked pasta and top with Parmigiano to serve.