Garlic & Swiss Chard Fettuccine

Flavor-wise, this probably is a 3. However, because of the excellent instructions and low calorie nature of this dish, I raised it.

The sauce used a clever approach. Garlic is first sautéed in 1T olive oil, then 3/4 C stock is added to the garlic. This is cooked for about 5 minutes - which infused the broth with a good garlic flavor. Toward the end of the pasta cooking time, the greens are added to the garlic stock, and braised.

When the pasta is done, it is tossed with lemon zest and lemon juice. Then the sauce and greens are added, tossed, and a bit of salt and pepper added. And a bit of Parmesan cheese and parsley.

For 262 calories, and knowing the nutritional value of all those greens, this is very decent.

My variations (due to necessity): I used mixed greens, not just chard. Kale, spinach, chard, and red beet greens - this gave the pasta a pink color, but that was OK. And I didn't have any parsley.