November 14, 2012 by SoHungryBlog
by Sarah Steimer
Now that it?s getting colder out, I?m not as willing to venture out at a moment?s notice for dinner ingredients. On those sorts of evenings, I go to my favorite recipe websites and search for dishes that use ingredients I already have in the apartment. We hope you use our site the same way!
- 1/2 pound pasta ? I used whole-wheat spirals
- olive oil
- 1/2 pound sausage, casings removed
- 2 medium/large parsnips, peeled and cubed
- 5-6 Swiss chard leaves, stems removed and chopped with the leaves (no reason to discard the stems!)
- salt and pepper, to taste
- 1/4 cup shredded Parmesan, plus more to top
Cook the pasta according to directions. Drain the pasta and return to the pot, reserving about 1/2 cup of the cooking water.
Heat oil in a skillet over medium-high heat. Cook the sausage, breaking the meat up into smaller pieces, about 3 minutes or until cooked through. Transfer the sausage to the pasta.
Add the parsnips to the saute pan and cook until browned and softened, about 5 minutes. Add the chard, seasoning with salt and pepper, and cook until wilted. Transfer this parsnip-chard mixture and the cheese to the pasta and toss, adding enough water to create a light sauce. Adjust the salt and pepper to taste.
Serve the pasta with the extra cheese, if you choose. Makes 2-3 servings.
Recipe adapted from: Martha Stewart
Source: http://dkscooks.wordpress.com/2012/11/14/pasta-with-chard-parsnips-and-sausage/
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