Last night my dinner plans got canceled, but it all worked out because I was able to go home a bit earlier (it was still somewhat light as I was pulling into my driveway!) and try a pasta recipe I have been wanting to test out for a bit.
What recipe you ask? Why it’s Swiss Chard Fettuccine & Garlic! A much, much, much healthier option than it’s cousin, Fettuccine Alfredo. Don’t get me wrong, no one loves the creamy and delectable version more than this girl, but I definitely felt a lot less guilty scarfing this down than the former. 🙂 For a pasta dish, it was surprisingly light.
Yield: Serves 2 Prep Time: 8 minutes Cook Time: 7 minutes Total Time: 15 minutes
8 ounces homemade pasta(or dried pasta; if using frozen homemade pasta, be sure to defrost it in the fridge first)
1/2 Tablespoon olive oil
1 Tablespoon salted butter
1 garlic clove, thinly sliced
3-4 big leaves of Swiss chard, hard ribs removed and chopped
1/2 to 1/3 cup Parmesan cheese, grated
Fill a medium-sized pot with water and add salt, bring to a boil. While the water is coming to a boil, prep your other other ingredients.
Boil fresh pasta for about 3 to 5 minutes until al dente. If you’re using boxed dried pasta, cook it according to the al dente instructions on the box. When pasta is done, reserve about 1 to 2 tablespoons of the pasta water for finishing the dish.
Add olive oil and butter to a non-stick skillet and turn on heat to medium. Add swiss chard and garlic. Add salt and pepper to taste. Cook for about 2 to 4 minutes, or when the swiss chard has cooked down. Add the reserved pasta water, the pasta and the parmesan cheese and toss. Serve immediately with additional cheese if you would like.
Here is the end product!
*This recipe was found on The Little Kitchen.
Have a wonderful day!