Lemony Swiss Chard Pasta
Ingredients
The pasta
-
12
ounces
whole grain fusilli pasta
The vegetables and aromatics
-
2
bunches
Swiss chard
-
4
cloves
garlic
-
½
teaspoon
sea salt
-
3
tablespoons
lemon juice
-
½
cup
caramelized onions (optional)
-
pinches
red pepper flakes
The toppings
-
⅓
cup
golden raisins
-
⅓
cup
toasted hazelnuts, chopped
-
¼
cup
shaved pecorino cheese
-
microgreens
optional
for garnish
-
to taste
freshly ground black pepper
The cooking fats
-
3
tablespoons
extra-virgin olive oil
Instructions
- 1. Boil salted water and cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- 2. In a skillet, heat 1 tablespoon of olive oil and sauté the chard stems for 1 to 2 minutes.
- 3. Add the chard leaves, garlic, salt, and pepper, cooking until the leaves are wilted.
- 4. Combine the pasta, remaining olive oil, lemon juice, caramelized onions (if using), red pepper flakes, and reserved pasta water in the skillet.
- 5. Toss in the raisins and hazelnuts, adjusting moisture with more pasta water if necessary.
- 6. Top with pecorino cheese, season to taste, and garnish with microgreens if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
10mg
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