Commonly thought of as a “winter” green, chard elevates a classic quick-to-make pasta to a hearty meal.
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Delicious recipe. I found all the ingredients to be proportionally spot on. Since we rarely make less than a pound of pasta at a time in this household, I scaled up the ingredient amounts for a pound of spaghetti. I used red Swiss chard, which is delicious and gave the dish a warm, faintly pink hue. And, instead of increasing the amount of grated cheese, I used about 3 oz. of "Locatelli Crema di Pecorino Romano", which I only recently discovered at our local Italian deli. On its own the stuff is a revelation for spreading on toasted baguette rounds and other media if you're a fan of Pecorino Romano. Added to this dish, it really made for a creamy sauce. I added it where the recipe says to add the grated cheese. I WILL make this again!
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