Fusilli With Mushrooms and Chard

Description: Welp, here's another one from Prevention. I am posting it with adaptations I am likely to make, but you can go to prevention.com to find the original if you like.

Ingredients:

• 8 ounces fusilli
• 1 tablespoon olive oil
• 4 shallots, peeled and quartered lengthwise
• 1 bunch swiss chard, trimmed, stems cut into 1/2-inch thick slices, leaves (inner stems removed)
• 10 ounces shiitake mushrooms (or other variety)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons fresh parsley
• 1/3 cup parmesan cheese, shaved

Steps:

1. Cook fusilli per package directions.
2. Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
3. Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
4. Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
5. Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
6. Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.