Pappardelle With Swiss Chard, Onions, and Parmesan

By brenie_shydee

Ingredients

• 12 ounces pappardelle or fettuccine
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 4 cloves garlic, sliced
• 2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips
• kosher salt and black pepper
• 4 ounces fresh grated parmesan

Details

Servings 4

Preparation

Step 1

1.Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

2.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the chard and ¼ teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.

3.Add the chard mixture, 3 ounces of the parmesan, ¾ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry). Serve sprinkled with the remaining ounce of parmesan.