- 4-5 rainbow chard leaves
- 2 inch garlic scape, sliced
- 10-12 button mushrooms, sliced
- 6 oz. roasted garlic Pappardelle fettuccine
- 1 tablespoon olive oil
- 1/2 - 3/4 cup Drew's Lemon Goddess dressing
in a large pot, bring 4 cups of water to a boil and cook pasta for 8 minutes. drain then rinse with warm water. set aside.
trim stems from the chard and tear the leaves into fourths. in a small pot, boil 2 cups of water and add stems for 3-4 minutes to tenderize. remove from heat and drain.
slice garlic scape into thin medallions, almost like scallions. in a large skillet on medium heat, sauté the garlic and chard stems in olive oil. after 2-3 minutes, add in chard leaves and about an 1/8 cup of water. cover with lid to wilt stems. when the leaves have reduced, remove lid and add the sliced mushrooms. continue sautéing on medium heat for 3-4 minutes.
in a pasta bowl, toss the fettuccine noodles with 1/2 cup of the lemon goddess dressing. the noodles should be well-coated and will separate. add in the chard and mushroom saute, as well as up to another 1/4 cup of dressing as needed. serve warm.