Orecchiette with Sauteed Greens & Garlic/Onion Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz orecchiette pasta2 TB unsalted butter1/4 cup lightly chopped fresh onion2 cloves garlic, cut in quarters1/4 cup dry white wine2 cups chopped swiss chard, stems removed4 decent size swiss chard stems.25 ounce Parmesan cheese, freshly gratedFresh ground salt and pepper (not included in nutrition facts)
*Do all of your chopping first then this goes smoothly.
*Cook pasta. When finished, save the drained pasta water.
*While the pasta is cooking, saute the onion, garlic, and chard stems in the butter until cooked. Remove and place aside... this is your sauce base. In the remaining butter in the pan, saute the chard until wilted, about 3 minutes. Toss the pasta in with the cooked chard and turn off the heat, covering to keep it hot.
*In the pasta pot, add in the sauce base. Season with salt and pepper then add the wine and bring to a boil. Reduce heat and simmer until the wine is reduce by half. Turn off heat and add 1/4 cup of pasta water that was saved. Blend this using a stick blender, regular blender, or food processor. Doesn't need to be perfectly smooth, do your best. If it is too thick, add more pasta water 1/4 cup at a time.
*You can either toss the pasta and chard into this pot (especially if your pasta cooled too much, but mine stayed hot enough) or divide among two dishes then top with the sauce.
*Sprinkle each dish with half of the Parmesan cheese
Serving Size: 2 servings (1 serving pasta, 2 servings veggies, 1 fat)
*Cook pasta. When finished, save the drained pasta water.
*While the pasta is cooking, saute the onion, garlic, and chard stems in the butter until cooked. Remove and place aside... this is your sauce base. In the remaining butter in the pan, saute the chard until wilted, about 3 minutes. Toss the pasta in with the cooked chard and turn off the heat, covering to keep it hot.
*In the pasta pot, add in the sauce base. Season with salt and pepper then add the wine and bring to a boil. Reduce heat and simmer until the wine is reduce by half. Turn off heat and add 1/4 cup of pasta water that was saved. Blend this using a stick blender, regular blender, or food processor. Doesn't need to be perfectly smooth, do your best. If it is too thick, add more pasta water 1/4 cup at a time.
*You can either toss the pasta and chard into this pot (especially if your pasta cooled too much, but mine stayed hot enough) or divide among two dishes then top with the sauce.
*Sprinkle each dish with half of the Parmesan cheese
Serving Size: 2 servings (1 serving pasta, 2 servings veggies, 1 fat)
Nutritional Info Amount Per Serving
- Calories: 389.5
- Total Fat: 13.8 g
- Cholesterol: 33.9 mg
- Sodium: 422.5 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 6.6 g
- Protein: 12.7 g
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