8 ounces tri-color or whole wheat fusilli pasta

3 T. olive oil

4 large shallots, peeled and quartered lengthwise

1 large bunch green chard, trimmed; stems cut into 1/2″-thick slices; leaves (inner stems removed) sliced into long strips

10 ounces shiitake or brown mushrooms, stems removed and caps sliced

1/4 tsp. salt

1/4 tsp. ground black pepper

2 T. chopped fresh parsley

1/3 C. (about 2 3/4 ounces) grated or shaved parmesan cheese

 

Omitting the salt, cook the pasta according to the package directions. Meanwhile, in a large skillet, heat the oil over medium heat. Add the shallots. Cook, tossing or stirring, for about 5 minutes, or until tender and golden brown. Add the chard stems. Cook for about 4 minutes, stirring often, until softened. Add the mushrooms, salt, and pepper. Cook for 2 to 3 minutes. Stir in the parsley and chard leaves and cook 1 minute longer, or until most of the liquid has evaporated and the leaves are wilted. Drain the pasta, reserving 1/3 C. of the cooking water. Return the pasta and the reserved water to the pot. Add the chard mixture and the cheese. Toss well and serve immediately.

 

Yield: 6 servings

Calories: 260

Fat: 9g

Fiber: 5g