This was a delicious and creamy pasta dish, without the added fat and calories of cream.
8 oz. pasta (penne or linguine)
4 cups chopped Swiss chard leaves
1 c. diced Italian sausage
1/2 c. finely chopped shallot
2 T. butter
1 T. chopped fresh sage
2 T. flour
2 c. nonfat milk
1 c. grated Pecorino cheese
Red pepper flakes for garnish
Cook pasta according to directions.
While the pasta is cooking, heat some olive oil in a pan. Add the chard and cook until wilted. Set aside.
In the same pan, melt the butter and saute the shallot. Add the sausage and cook until the sausage is cooked. Add the sage and sprinkle the pan with the flour. Cook for about a minute, making sure the flour is all incorporated. Whisk in the milk and cook until it begins to thicken. Return the chard to the pan and mix well.
Add the cheese and cook some more until the cheese melts and the sauce is nice and thick.
When the pasta is done, add it to the pan with the sauce. If the sauce is a bit thick, thin with some of the pasta water. Mix it well and serve hot with more cheese on top.