Sweet Potato Fettucine With Wild Mushrooms And Swiss Chard - Cuisinart PrepExpress SSL-100C Instruction Booklet And Recipe Booklet

SWEET POTATO FETTUCINE WITH WILD
MUSHROOMS AND SWISS CHARD
This "pasta" dish can be served either as a main or hearty side dish
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
on a cool fall evening.
Makes about 4 cups (1 L)
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 (2 ml) 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 (250 ml)]:
Calories 230 (46% from fat) • carb. 26g • pro. 6g • fat 12g
sat. fat 3g • chol. 19mg • sod. 861mg • calc. 60mg • fiber 4g
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