By: Adapted from www.chowhound.com.
Heirloom tomatoes and fresh leafy greens make this pasta dish great for a summer evening.
Time: Preparation 15 mins
Cooking 25 mins
Serving: 4 Servings
Ingredients
- 12 oz spaghetti
- 1 lb italian sausage
- 2 T olive oil
- 2 bn Swiss chard
- salt
- 2 T butter
- 1 lemon
- 0.75 lb heirloom tomatoes
- grated Parmesan
Preparation
Cook the pasta in a large pot of salted water according to package directions. Drain, set aside.
Heat a large, heavy skillet over medium-high heat, and add the sausages. Use a wooden spoon to break them up, and cook until browned. Transfer to a plate, and discard the fat in the skillet.
Heat the olive oil in the skillet over medium heat. Add the chard stems and a pinch of salt. Cook, stirring frequently, until tender, about 5 minutes. Fold in the chard leaves, and cook another 2 minutes, until wilted. Add the butter, lemon zest and juice and stir until it forms a velvety sauce. Reduce the heat to low, then fold in the chopped tomatoes. Transfer the cooked spaghetti and the sausage to the skillet and toss to combine. Cook 2-3 minutes until warmed, then transfer to a serving bowl. Sprinkle with freshly cracked black pepper and Parmesan cheese and serve.
