Taglietelle With Chard And Cream


Rich, comforting, and completely satisfying. Eat this when you crave mac n’ cheese, but want a bit more from it - this dish delivers more flavor, nutrition, and sophistication.
1 pound tagliatelle or fettuccine pasta
1 pound Swiss chard
2 tablespoons butter or olive oil
1/2 cup diced onion
4 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan
freshly ground black pepper, to taste
2 tablespoons chopped basil
1 lemon, cut into 6 wedges
1 Bring a pot of water to boil for cooking pasta.

2 While water is heating, prepare chard: if chard is young and tender, slice into half-inch wide pieces. If chard is mature, separate green leaves from stems, slice as directed, and chop stems separately into 1/4 inch pieces.

3 Add butter or oil to a large skillet over medium heat, add onion, and separate the chard stems. Cook until tender, approximately 5 minutes. Add garlic and red pepper and cook for 2 minutes more. Add white wine and reduce to half.

4 Add chard leaves and cook for 10 to15 minutes, until tender.

5 Meanwhile, add pasta to boiling water. Cook to package directions.

6 When pasta is done, and chard is tender, stir cream and nutmeg into chard, then add pasta. Remove from heat and dust generously with black pepper.

7 Reserve some parmesan for garnish, and add rest to pasta mixture and toss. Next, squeeze 2 lemon wedges (catching seeds in a strainer or your hand) over pasta and toss again.

8 Top with remaining parmesan and basil. Serve with remaining lemon wedges.

servings  use metric
original recipe yield: 4 servings

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