Buttered Noodles With Mushrooms, Chard, And Red Bell Pepper

• 1 tablespoon olive oil plus more for drizzling
• 1 red bell pepper small or 1/2 medium, sliced into thin 1-inch strips
• 2 tablespoons red onion chopped
• sea salt
• freshly ground black pepper
• 2 cups button mushrooms thinly sliced
• 2 cups chard chopped, thick stems removed
• 1/3 cup dry white wine
• 4 ounces wide egg noodles or no-yolk noodles
• 1/2 tablespoon unsalted butter room temperature

1. Heat a skillet over medium heat and add the olive oil. Add the bell pepper and onion and season with salt and pepper. Cook until the vegetables have softened and begin to char, about 3 minutes.
2. Add the mushrooms and cook until they release their liquid and begin to soften, 4-5 minutes.
3. Add the chard and wine and stir until the chard has wilted, 1-2 minutes.
4. Meanwhile, cook the noodles in a pot of boiling, salted water 6-7 minutes. Drain and return to the pot. Toss with butter.
5. Add the noodles to the skillet with the vegetables and toss well to combine. Divide the noodles and vegetables between 2 shallow bowls and drizzle with olive oil. Serve right away.

olive oil, red bell pepper, red onion, salt, freshly ground black pepper, button mushrooms, chard, white wine, egg noodles

Taken from www.yummly.com/recipe/Buttered-Noodles-with-Mushrooms_-Chard_-and-Red-Bell-Pepper-1649578 (may not work)