Spaghetti With Chard, Mushrooms and Pine Nuts

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Spaghetti With Chard, Mushrooms and Pine Nuts

 

1 pound spaghetti

2 tablespoons olive oil, divided use

3 cloves garlic, smashed

1 large bunch chard, stems removed, rinsed, chopped, about 6 cups

1 8 oz. package sliced white mushrooms

1/4 cup toasted pine nuts

1/2 cup grated parmesan cheese

 

Cook spaghetti according to package directions; drain. Meanwhile, heat 1

tablespoon of the oil in a skillet over medium-high heat. Cook garlic until

golden, about 2 minutes, stirring often.

Add chard, toss to coat with oil. Cover, simmer until the leaves wilt, 5

minutes. Uncover; raise heat. Cook until any water evaporates. Remove chard from

pan; set aside.

Pour remaining 1 tablespoon of the oil in pan; heat. Add mushrooms; cook,

stirring often, until browned, about 5 to 8 minutes. Return chard to skillet;

add pine nuts.

Turn heat to low; cook to let flavors mingle, about 1 minute. Put pasta in a

serving bowl; top with chard mixture. Sprinkle with cheese.

Makes 4 servings.