Fusilli with Green Sauce- The green sauce is Swiss Chard and Zucchini

1 lb. fusilli, cooked al dente in salted water

2 tablespoons butter

2 tablespoons olive oil

1 onion, cut in half , sliced very thin

2 zucchini, shredded

8 Swiss Chard leaves, deveined and chiffonade

2 anchovies, minced (use them, you will never know there’s anchovies. Just a nice flavor that can’t be duplicated)

1 tablespoon capers, drained and rinsed

salt and pepper, to taste

1 clove garlic , minced

1/2 cup white wine

1/2 – 3/4 cup parmesan cheese grated

In a heavy pan saute the the sliced onions and shredded zucchini just until onion begin to be tender. Add garlic, capers, Swiss chard, wine, anchovies and salt and pepper to taste. Simmer until wine reduces slightly and add the drained

al dente pasta. Add pasta water if more sauce is needed and parmesan cheese. Toss to coat. Serve warm.