Serves 4

Ingredients:

1 teaspoon extra-virgin olive oil

4 garlic cloves, slivered

3/4 cup chicken broth

8 ounces fettuccine (plain, spinach, carrot, tomato, or a combination)

1 pound Swiss chard, rinsed, patted dry, stemmed, and shredded

1 tablespoon minced lemon zest

3 tablespoons fresh lemon juice

Salt and freshly ground pepper

1/2 cup freshly grated imported Parmesan

1/2 cup chopped fresh Italian parsley

1.  In a stockpot or a deep skillet, heat the oil over medium heat.  Add the garlic and sauté until golden brown; do not burn.  Add the chicken broth and reduce the heat to a simmer.
2. Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, according to package directions.
3. When the pasta is added to the water, bring the chicken broth back to a boil.  Add the chard, cover, and lower the heat slightly.  Cook for 2 to 3 minutes, stirring once or twice.
4. Drain the pasta and place it in a heated bowl.  Add the lemon zest and lemon juice, and toss gently.  Pour the chicken-broth mixture over the pasta and toss again.
5. Season with salt and pepper to taste.  Add the Parmesan and parsley and divide among four heated plates.