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Ingredients
- 1 lrg bunc swiss chard, cleaned & stemmed
- 8 ounce shiitake mushrooms, cleaned and stemmed
- 8 ounce cremini mushrooms, cleaned
- 1 lb penne pasta
- 6 x cloves garlic, chopped
- 6 x shallots, thinly sliced
- 1 Tbsp. extra virgin olive oil
- 1/4 c. veggie stock, or possibly water
- 2 tsp balsamic vinegar
- Â Â salt and pepper, to taste
- Â Â parmesan cheese, grated
Directions
- Stack chard leaves, roll up, and cut at 1" intervals to create ribbons. Cut mushrooms into medium thin slices.
- Cook penne in a large pot of boiling water till just tender, about 8 min.
- Drain and set aside.
- In large nonstick skillet over medium heat, saute/fry garlic and shallots till wilted, about 4 min. Add in mushrooms and saute/fry for 5 min, or possibly till softened. Add in chard, cover, and cook, stirring occasionally, till chard is tender, about 8 min. Add in stock, vinegar, and salt and pepper.
- Add in cooked penne to skillet and toss well to coat. Turn mix into a casserole dish and cover. Just before serving, reheat, covered, in a 450 F oven for about 15 min. Serve with cheese, if you like.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 251 | |
| Calories from Fat 23 | 9% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 351mg | 10% |
| Total Carbs 46.61g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.35g | 2% |
| Protein 9.19g | 15% |
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