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Fettuccine with Swiss Chard and Dried Fruit

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Source: Quick from Scratch - Pasta

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port, and pine nuts--altogether unexpected and delectable.

RECIPE INGREDIENTS

3 tablespoons pine nuts

5 tablespoons cooking oil

1 clove garlic, minced

2 bunches green or red swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)

1 1/2 teaspoons salt

3/4 teaspoon fresh-ground black pepper

1/4 cup sliced dried apricots

1/4 cup currants or raisins

1/2 cup port

1/8 teaspoon cinnamon

3/4 pound fettuccine

1/4 cup grated parmesan cheese

DIRECTIONS

Heat the oven to 350 degrees F. Toast the pine nuts until golden brown, about 8 minutes.

In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook for 30 seconds. Add the Swiss chard and 1/2 teaspoon each of the salt and pepper. Cook until the chard is wilted and most of the liquid is evaporated, about 3 minutes. Add the apricots, currants, port, and cinnamon and simmer until the port is reduced to about 2 tablespoons, 1 to 2 minutes. Remove from the heat.

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss it with the sauce, Parmesan, pine nuts, and the remaining 1 teaspoon salt and 1/4 teaspoon pepper.

VARIATION: Fettuccine with Spinach and Dried Fruit

You can use spinach instead of the Swiss chard. Use 10 ounces of prewashed spinach or 1 1/2 pounds in bunches.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

546

Fat. Total:

24g

Fiber:

Carbohydrates, Total:

64g

Sodium:

1385mg

% Cal. from Fat:

40%

Cholesterol:

5mg

Protein:

15g

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