Ingredients
8ozspaghetti,(1 package)
3tbspbutter,divided
½onion,chopped
1bunchred swiss chard,stems trimmed and finely chopped, leaves coarsely chopped
1garlic clove,minced
½cupheavy cream,or as needed
3tspDijon mustard,or more to taste
salt and pepper,to taste
2medium tomatoes,diced
1pinchground nutmeg
2tbspparmesan cheese,grated, or to taste
Preparation
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally for about 12 minutes until tender yet firm to the bite. Drain.
Melt 2 tablespoons of butter in a deep frying pan over low heat. Cook onions, chard stalks, and garlic, stirring, for about 5 to 10 minutes until soft.
Add chard leaves and the rest of the butter. Cover and cook for about 8 to 10 minutes until the chard is soft and wilted.
Combine cream and mustard in a bowl then season with salt and pepper. Add to chard in the pan and simmer for about 3 to 5 minutes. Add tomatoes, cover, and cook for about 5 minutes until tomatoes are soft. Season with nutmeg, salt, and pepper.
Add drained pasta to vegetable sauce and stir to combine. Serve with Parmesan cheese.
