Sausage and Swiss Chard Pasta

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From: Taste of Home

I whipped up lunch with fresh produce from the farmers market and the result was amazing.

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Total Time: 30 min.
Makes: 6 servings

Ingredients

• 12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)

• 1 tablespoon olive oil

• 1/2 pound bulk Italian sausage

• 1/2 cup chopped red onion

• 1 medium fennel bulb, chopped

• 1/2 pound baby portobello mushrooms, chopped

• 3 garlic cloves, minced

• 1 bunch Swiss chard, trimmed and chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3/4 cup grated Parmesan cheese, divided

• 1/2 cup pine nuts or chopped walnuts, toasted

Directions

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking sausage into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer.

• Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

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