Ingredients
- 3 cups uncooked Campanelle pasta
- 1 tbsp olive oil
- 1 pound Italian Sausage
- ½ onion (red or yellow), finely chopped
- 1 medium zucchini, diced
- 1 cup baby portobello mushrooms, chopped
- 3 garlic cloves, minced
- 1 bunch Swiss Chard, remove approximately 1 inch from the ends then chopped finely
- 1 tsp salt
- 1 tsp black pepper
- 1 cup grated Parmesan cheese, divided
- ½ cup toasted pine nut (optional)
Directions
- Cook the pasta according to directions on the package.
- While the pasta is cooking, in a large skillet over medium heat, add the olive oil and begin to cook the sausage and onion. Break the sausage into crumbles as it cooks. When you no longer see pink in the sausage, add the mushrooms and zucchini, cooking until tender, approximately 6 minutes. Once tender, add the Swiss chard (it looks like a lot, but it will wilt down) stirring regularly for about 6 minutes.
- When pasta is done, drain it, reserving 1 cup of pasta water. In a large bowl, combine the pasta, sausage mixture, and ¾ cup parmesan cheese. Drizzle enough of the pasta water over the mixture to coat the pasta and create a creamy texture. Typically, it takes ½-3/4 of the cup of water, sometimes all of it.
- Top the completed pasta with the remaining Parmesan cheese and toasted pine nuts.
