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Recipe Detail Page
Whole-Grain Pasta With Bitter Greens and Brie Sauce
Holiday 2008
Rich, creamy brie combines with smoky bacon and bitter greens to make a decadent sauce fit for easy entertaining or an impressive weeknight meal.
Makes 6 servings
6 slices bacon, chopped
¼ cup (50 mL) minced shallots
2 cloves garlic, minced
6 cups (1.5 L) chopped Swiss chard
½ tsp (2 mL) coarse salt
2 tsp (10 mL) lemon zest
1 cup (250 mL) 18% table cream
½ cup (125 mL) chicken broth
1 cup (250 mL) freshly grated Parmesan
1 tsp (5 mL) fresh cracked black pepper
4 oz (125 g) brie, rind removed and sliced
1 tbsp (15 mL) olive oil
1 lb (500 g) whole-grain pasta (linguine or spaghetti)
1. In large deep skillet, cook bacon over medium-high heat until browned but not crispy, about 5 minutes. Using slotted spoon, transfer bacon to plate. Drain all but 1 tbsp (15 mL) of fat from the pan. Add shallots and garlic and cook until tender, about 2 minutes. Stir in chard, salt and lemon zest. Cover and cook; stirring often, until chard has wilted, about 5 minutes. Stir in cream and broth and bring to boil. Slowly stir in Parmesan, pepper and bacon. Reduce heat to low and gradually add brie, stirring until cheese has completely melted.
2. Meanwhile, cook pasta according to package directions. Drain. Add cooked pasta to sauce in skillet; toss to coat pasta.
3. Divide among plates and serve immediately.
Makes 6 servings
