12 oz fusilli 3 Tbsp olive oil 4 lg shallots, peeled and quartered lengthwise lg bunch green Swiss chard, trimmed; stems cut into 1/2"-thick slices; leaves (inner stems removed) sliced into long strips 10 oz shiitake or domestic mushrooms, stems removed and caps sliced 1/4 tsp salt 1/4 tsp freshly ground pepper 2 Tbsp chopped fresh parsley 1/3 c grated or shaved Parmesan cheese [sidebar]
- 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. Nutritional Info 499 cal, 19 g pro, 73 g carb, 16 g fat, 3 g sat fat, 6.5 mg chol, 4 g fiber, 548 mg sodium
