23
SWEET POTATO FETTUCINE WITH WILD
MUSHROOMS AND SWISS CHARD
This “pasta” dish can be served either as a main or hearty side dish
on a cool fall evening.
Makes about 4 cups
1. Heat a large sauté pan over medium heat. Add the
pancetta and sauté until the fat is rendered and the
pancetta is crispy.
2. Add the wild mushrooms and chard stems with garlic
to the pan with ½ teaspoon salt and crushed red
pepper. Continue sautéing on medium/medium-low
until slightly browned, at least 10 to 15 minutes. Stir
occasionally and scrape the bottom while cooking.
3. While vegetables are sautéing, assemble the
Cuisinart
®
PrepExpress™ with the 9mm Shred/
Spaghetti Cone and the Straight Feed Tube. Spiralize
the sweet potatoes.
4. Add the chard leaves to the pan over heat, stir until
wilted. Add the chicken broth and olive oil to the pan
with the remaining salt. Increase the heat so that the
mixture begins to boil, add the sweet potatoes and
cover tightly. Cook for 3 minutes. Sweet potatoes will
be al dente but will continue to cook as it sits.
5. Toss and serve with grated Parmesan on the side.
Nutritional information per serving (1 cup):
Calories 230 (46% from fat) • carb. 26g • pro. 6g • fat 12g
sat. fat 3g • chol. 19mg • sod. 861mg • calc. 60mg • fi ber 4g
½ CUP SMALL DICED PANCETTA
4 OUNCES WILD MUSHROOMS,
SLICED
1 BUNCH SWISS CHARD (SELECT THE
RAINBOW VARIETY, IF AVAILABLE,
TO ADD COLOR TO THE DISH),
STEMS SEPARATED FROM THE
LEAVES, BOTH THINLY SLICED
2 GARLIC CLOVES, SMASHED
1 TEASPOON KOSHER SALT, DIVIDED
¼ TEASPOON CRUSHED RED PEPPER
1 POUND SWEET POTATO OR YAM,
PEELED, ABOUT 2 SMALL TO
MEDIUM POTATOES
1 CUP CHICKEN BROTH
2 TABLESPOONS EXTRA VIRGIN
OLIVE OIL
GRATED PARMESAN FOR SERVING
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