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This was great. I doubled the recipe, used boxed Fettucini, dried rosemary, and added a splash of white wine as Chef #668682 suggested. I'll make this again!
Very good, I doubled the recipe for the three of us and we gobbled it up for tonights dinner. Like echo echo, I reduced the amount of parm by half. Next time I would add the parm at the end, as mine kind of stuck together and didn't distribute very well. I used 1 big bunch of chard... not sure how many cups it was. I enjoyed the combination of chard, lemon and walnuts - made for Photo Tag.
Fast, easy, delicious. Added a splash of white wine to stock...I had a bunch of spinach that was about to turn so I added it to the existing ingredients, I had no chili flakes so I used a pinch of cayenne to add heat. I reduced parmesan cheese to 1/4 cup. I will make it often!
I made this with plain old fettucini from a box and used dried rosemary and walnuts which were coarsely chopped rather than halved, because those were what I had on hand. Luckily, our first winter share from the local organic food farm, which arrived this week, included a timely delivery of Swiss chard. I also reduced the parmesan by half. Despite my minor changes, this was a delicious and elegant dish. It's a great way to get your greens and the walnuts are a nice touch, too, but it's the lemon-butter combined with the ever-welcome garlic and a bit of heat from the pepper flakes that really make it special. This one's a winner.