Fettucine pasta
Fettuccine with Swiss Chard, Garlic and Parmesan Cheese
Prep time

Cook time

Total time


Serves: 6

  • ¾ pound fettuccine
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • pinch sea salt
  • freshly ground black pepper
  • 2 cloves garlic, finely minced
  • 2 pounds Swiss chard, washed
  • a pinch nutmeg
  • 2 tablespoons low-fat sour cream
  • ¼ cup Parmesan cheese

  1. Place a large pot of water on to boil. Add the fettuccine and cook about 12 minutes until al dente. Drain.
  2. Meanwhile, cut the Swiss chard into ¼-inch wide pieces.
  3. Heat the olive oil in a large sauté pan over moderately high heat. Add the onions, salt and pepper and cook until the onions start to soften, about 5 minutes. Add the garlic and cook 1 minute more.
  4. Add the chard and nutmeg to the skillet and cook for 5 minutes more. Stir in the low-fat sour cream.
  5. Toss the fettuccine with the Swiss chard mixture.
  6. Divide the fettuccine among 4 warmed serving plates and sprinkle with Parmesan cheese. Serve immediately.

Nutrition Information
Serving size: 1½ cups Calories: 319 Fat: 5 g Carbohydrates: 55 g Sugar: 3 g Fiber: 6 g Protein: 13 g