Linguine With Pancetta and Chard

Cooking Light. Nov. 2003.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb swiss chard
• 3  ounces pancetta, diced
• 1⁄4 cup  finely chopped onion
• 2  tablespoons  minced fresh garlic
• 1⁄2-1  teaspoon crushed red pepper flakes
• 1  lb  uncooked linguine
• 3⁄4 cup  grated fresh parmesan cheese, divided
• 1⁄4 cup  chopped fresh flat-leaf parsley
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Rinse and drain chard; pat dry with paper towels. Remove stems and center ribs from chard, and cut ribs and stems crosswise into 1/4-inch slices. Cut chard leaves into 1-inch strips.
2. Heat a Dutch oven over medium heat. Add pancetta; cook 6 minutes or until browned.
3. Add onion and garlic, and cook 10 minutes or until lightly browned, stirring frequently.
4. Add chard stems, and cook 3 minutes, stirring frequently. Add chard leaves and red pepper; cook 5 minutes or until chard wilts, tossing frequently.
5. Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl; reserve 1/4 cup pasta water.
6. Add reserved pasta water and pasta to chard mixture; cook over medium-high heat 1 minute, stirring frequently.
7. Stir in 1/4 cup cheese. Add parsley, salt, and black pepper; toss well to combine. Sprinkle with 1/2 cup cheese.