Fusilli With Mushrooms and Chard

"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."
 
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photo by brokenburner photo by brokenburner
photo by brokenburner
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Cook fusilli per package directions.
  • 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.
  • Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
  • Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
  • Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">
 
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