- 1 (8 ounce) package spaghetti
- 3 tablespoons butter, divided
- 1/2 onion, chopped
- 1 bunch red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
- 1 clove garlic, minced
- 1/2 cup heavy cream, or as needed
- 3 teaspoons Dijon mustard, or more to taste
- salt and pepper to taste
- 2 medium tomatoes, diced
- 1 pinch ground nutmeg
- 2 tablespoons grated Parmesan cheese, or to taste
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Melt 2 tablespoons butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic until soft while stirring, 5 to 10 minutes. Add chard leaves and the rest of the butter. Cover and cook until chard is soft and wilted, about 8 to 10 minutes.
- Combine cream and mustard in a bowl; season with salt and pepper. Add to chard in pan and simmer for 3 to 5 minutes. Add tomatoes, cover, and cook until tomatoes are soft, about 5 minutes. Season with nutmeg, salt, and pepper.
- Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.
05/08/2018
recipepes.com
Spaghetti with Red Chard and Mustard Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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