Swiss Chard and Wild Mushroom Penne
with Chili and Parmesan Cheese
Swiss chard is a cruciferous vegetable belonging to the beet family. Known for its crinkly green leaves and celery-like stalks, it’s chock-full of iron as well as vitamins A and C. Because chard can be prepared exactly like spinach, our chefs decided to toss it into this creamy and ever-so-slightly spicy pasta dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Whole Wheat Penne Pasta
(Contains Wheat)
8 ounce
Swiss Chard
4 ounce
Mixed Wild Mushrooms
2 clove
Garlic
1 unit
Yellow Onion
4 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
1 teaspoon
Paprika
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice onion. Mince or grate garlic.
Add Swiss chard to boiling water. Cook until wilted, 1-2 minutes. Remove with slotted spoon and set aside. Leave water boiling.
Add penne to same boiling water. Cook until al dente, 9-11 minutes. Drain when finished, but reserve ¼ cup pasta water.
Cook the onions and mushrooms: Heat a drizzle of olive oil in a large pan over medium heat. Add onions. Toss until softened, 4-5 minutes. Add mushrooms and another drizzle of olive oil. Toss until golden brown, an additional 4-5 minutes. Add garlic, paprika, and as many chili flakes as you like (start with a little and go up from there). Toss to combine, and season with salt and pepper.
Add sour cream and reserved pasta water to pan. Stir to combine. Simmer until slightly thickened, 2-3 minutes. Add pasta, Swiss chard, and half the Parmesan. Toss to combine and fully heat through. Season to taste with salt and pepper.
Finish: Serve the Swiss chard and wild mushroom penne with remaining Parmesan on top. Enjoy!
