1 tsp. olive oil
4 cloves garlic
3/4 C. chicken broth (or veggie broth)
8 oz. fettuccini
1 bunch Swiss chard, washed and shredded
1 tbl. minced lemon zest
3 tbl. fresh lemon juice
Salt & pepper
1/2 c. grated parmesan
1/2 c. Italian parsley

Lightly sauté garlic in olive oil. Add broth and simmer. Meanwhile, cook pasta until
al dente. Add chopped chard to broth. Let cook on low heat 2-3 minutes. Don't overcook. Drain pasta and place in bowl. Add the lemon zest and juice. Toss. Pour broth mixture over pasta and toss again. Season with salt, pepper, cheese, and parsley.