Fusilli With Mushrooms and Chard

Submitted by jessi_mcg

"Welp, here's another one from Prevention. I am posting it with adaptations I am likely to make, but you can go to prevention.com to find the original if you like."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 8 ounces fusilli
• 1 tablespoon olive oil
• 4 shallots, peeled and quartered lengthwise
• 1 bunch swiss chard, trimmed, stems cut into 1/2-inch thick slices, leaves (inner stems removed)
• 10 ounces shiitake mushrooms (or other variety)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 2 tablespoons fresh parsley
• 1⁄3 cup parmesan cheese, shaved

directions

1. Cook fusilli per package directions.
2. Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
3. Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
4. Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
5. Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
6. Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.

Reviews

[Adopt Pets]

My whole family liked! I used garlic instead of shallots (personal preference). It was a good use of the CSA red chard I had and a great way to sneak it past a 4 year old. I did add a bit of cream at the end because I forgot to save some of the pasta water. I also used 12 oz. seashell pasta (didn't have fusilli). thanks!

 

[Maito]

This was a good pasta. I think I did something like half of everything for two people except the pasta. We love parsley, so added lots more of that.