Rainbow Chard Creamy Pasta

Serves: 4


1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
8 ounces fettuccine
2 tablespoon olive oil
2 cloves garlic, chopped
1/4 cup chopped onion
2 large tomatoes, seeded and chopped
1/2 cup sour cream
1/2 cup low-fat milk
1/4 cup Parmesan cheese
1/8 teaspoon salt


In a pot, cook fettuccine until almost done (al dente); cover and set aside.

Heat oil in a 2-quart saucepan over medium heat for 1 minute. Add garlic and onions, saute for 1 minute, then add Rainbow Chard. Cook for 5 minutes, stirring occasionally. Add tomatoes, sour cream, milk, Parmesan cheese and cooked fettuccine. Stir to blend and cook for 10 minutes on low heat. Season to taste with salt and pepper

Popular vegetable substitutions include: Beet Greens or Organic Garden Greens or Rainbow Chard

Creamy, cheese fettucine pairs with chard for a comforting entree recipe