Pasta with Pancetta, Mushrooms, and Chard

Pasta with Pancetta, Mushrooms, and Chard

We all know pasta is one of the great comfort foods—but it’s also one of the most versatile. This dish is light but satisfying with a blend of savory and salty, and, of course, fresh ingredients. The vegetables and pasta alone make a flavorful vegetarian version of the recipe, but if you like a little protein, pancetta adds just the right amount of meaty taste to round out the pasta. And no guilt: only three ounces spread among four servings. How light is that?

Ingredients

  • 7 oz mini rotini
  • 1 tbsp olive oil
  • 3 oz. thinly sliced pancetta, chopped
  • 1/4 cup finely chopped red onion
  • 1 garlic clove, finely chopped
  • 12 oz. campari tomatoes, chopped
  • 8 oz. white or crimini mushrooms, thickly sliced
  • 1/2 tsp dried oregano
  • 2 cups chopped chard leaves (thick ribs removed)
Read the whole recipe on The Briny Lemon