Fall Pasta With Sauteed Chard Recipe
Fall is officially here, well maybe not officially but close enough to feel the chill in the air. Time to power up on healthy ingredients to stave off seasonal illness and build up your immune system. Heavy greens, like chard, kale, mustard, beets and others are an essential ingredient to maintaining immune and digestive health. 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 overcook the greens, leave them slightly chewy to retain their full nutritional value and keep your face happy!
- 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
- 2 servings pasta, cooked
- 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.
- 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.