No fancy name for the dish, but that is Eichers Artisan Plain Goat Cheese with angel hair pasta, basil, Swiss chard, garlic, olive oil and fresh ground pepper. No leftovers worth mentioning.
A note for preparing dish
I shredded the Swiss chard and cooked it for maybe 2 minutes in chicken broth, added olive oil and cooked pasta (I always make extra when making spaghetti), cooked another minute to warm, then added shredded basil and cheese and seasoned to taste. I cooked it just long enough for the cheese to get gooey. Total time in the skillet was less than 10 minutes
🍄Dana Millaway🌿
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