Aside from cooking the pasta, everything comes together in one skillet.
You’ll start by sauteing chopped Swiss chard stems in butter.
Then season the mozzarella sauce with onion powder, which is often underrated and a great kitchen shortcut.
Photo: Caitlin Bensel
This recipe was developed by Melissa Gray.
Ingredients
116-oz.
bunch Swiss chard
3tablespoonsunsalted butter
3tablespoonsall-purpose flour
112-oz.
Add pasta; cook for 1 minute less than package directions for al dente.
Drain, reserving 1 1/2 cups water.
Preheat broiler with rack 6 inches from heat.
Stem chard; chop stems into 1/4-inch pieces and roughly chop leaves.
Melt butter in a large broiler-safe pot over medium.
Add stems; cook, stirring, until tender, about 3 minutes.
Stir in flour; cook, whisking constantly, until light golden brown, about 2 minutes.
Gradually whisk in evaporated milk until smooth.
Add mozzarella and reserved pasta water, stirring until cheese is melted.
Add chard leaves; cook until wilted, about 1 minute.
Add pasta; cook until pasta is coated and sauce is thickened, 3 to 5 minutes.
Remove from heat and top with Parmesan.
Broil until Parmesan is melted and golden brown, 2 to 3 minutes.
Top with crushed red pepper.
2,000 calories a day is used for general nutrition advice.
