Instructions: Wash Silverbeet, remove stems and chop into 1-inch pieces. In a large skillet, heat the olive oil and saute the shallots (green onions), garlic and mushrooms for about 5 minutes. Add the Silverbeet, reduce heat and cover the pan. Cook for about 3 minutes. Turn silverbeet over with tongs so that uncooked leaves are on the bottom and wilted leaves are on top. Cover and cook until completely wilted.

Cook the pasta in a large pot until al dente. Drain well, return to the pot. Pour the silverbeet mixture over the pasta and toss. Divide onto warmed plates. Top each with 1 tablespoon Parmesan cheese and fresh cracked pepper. Serve immediately.

This recipe yields 4 servings.

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