Fettuccine with Mustard Greens and Mushrooms
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 644
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 73
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 28
- Sodium
- 802
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
10 tablespoons extra-virgin olive oil, plus a little more as necessary, divided
6 cups roughly chopped fresh mushrooms such as shiitake or morel
Salt and freshly ground black pepper
2 tablespoon minced garlic
2 tablespoon finely chopped fresh thyme leaves
1 teaspoon fennel seeds
4 cups double-strength chicken broth or 4 cups canned low-salt chicken broth boiled until reduced by half
6 cups packed roughly chopped mustard greens, green chard, or spinach
1 1/2 pound dried fettuccine
4 tablespoons unsalted butter
4 tablespoons finely chopped fresh flat-leaf parsley
About 1 cup freshly grated Parmesan
Directions
- 1. Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until hot. Add the mushrooms and do not move them until they begin to brown, about 1 minute. Then saute until brown all over, about 5 minutes. Add another tablespoon olive oil if the pan is too dry. Season with salt and pepper, to taste.
- 2. Add the garlic and cook quickly until light brown. Add the thyme, fennel seeds, and stock and bring to a boil. Add the greens, season with salt and pepper, and simmer until tender, about 8 minutes.
- 3. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, refresh quickly under cool running water, and toss with the remaining 1 tablespoon olive oil.
- 4. Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add half of the Parmesan. Toss well again and pour onto a heated serving platter. Dust with the other half of Parmesan and serve.