• 568677181efadd458a78f0da32dd4904

Fettuccine With Mustard Greens And Mushrooms

Looks can be deceiving !!!

Serves 8people
tbsp extra-virgin olive oil, plus a little more as necessary, divided
cups roughly chopped fresh mushrooms such as shiitake or morel
salt and freshly ground black pepper
tbsp minced garlic
tbsp finely chopped fresh thyme leaves
tsp fennel seeds
cup double-strength chicken broth or 4 cups canned low-salt chicken broth boiled until reduced by half
cups packed roughly chopped mustard greens, green chard, or spinach
1 1/2
lb dried fettuccine
tbsp unsalted butter
tbsp finely chopped fresh flat-leaf parsley
about 1 cup freshly grated parmesan
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.

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