Ingredients:
1 pound spaghetti
2 tablespoons olive oil
3 cloves garlic, smashed
1 large bunch chard, stems removed, rinsed, chopped, about 6 cups
1 package (8 ounces) sliced white mushrooms
1/4 cup toasted pine nuts (See note)
1/2 cup grated Parmesan cheese

Directions:
Cook spaghetti according to package directions; drain. Meanwhile, heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook garlic until golden, about 2 minutes, stirring often.

Add chard; toss to coat with oil. Cover, simmer until the leaves wilt, 5 minutes. Uncover; raise heat. Cook until any water evaporates. Remove chard from pan; set aside.

Pour remaining 1 tablespoon of the oil in pan; heat. Add mushrooms; cook, stirring often, until browned, about 5-8 minutes. Return chard to skillet; add pine nuts. Turn heat to low; cook to let flavors mingle, about 1 minute. Put pasta in a serving bowl; top with chard mixture. Sprinkle with cheese.

(Note: Toast pine nuts in a small dry skillet over medium heat, stirring frequently, until aromatic, about 5 minutes. For chard: separate the leaves from the stems and roughly chop the leaves into ribbons before cooking.)

Makes 4 servings.