Lemon Pasta with Rainbow Swiss Chard
Servings: 4 servings
Calories: 635kcal
Prepared with rainbow swiss chard, fresh thyme and chives, parmesan, and pine nuts, this lemon pasta is not only aromatic and delicious, it's a bright and refreshing pasta dinner! The chard can easily be substituted with kale or spinach, but don't skip out on the vinegar; it makes a world of difference!
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Ingredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup onion, thinly sliced
- 1 bunch rainbow swiss chard, washed, leaves and stems separated; stems cut into 1-inch lengths, leaves roughly chopped (keep stems and leaves separated)
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh chives, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 450 grams spaghetti
- 1/4 cup toasted pine nuts
- 1 tablespoon lemon zest
- 2 tablespoons parmesan cheese
Instructions
- Bring a pot of water to a full boil. Add a good pinch of salt and the pasta. Cook until just al dente. Drain, reserving 1/4 cup of the pasta water. Set aside.
- Add the olive oil, onions, and chard stems to a large skillet. Over medium heat, cook for 5 minutes, stirring often.
- Add the minced garlic. Stir into the onions and cook for 3 minutes.
- Next, add the chard leaves, salt, and ground black pepper. Toss to coat and cook for 3-5 minutes or until the leaves are wilted.
- Stir in the vinegar, lemon juice, thyme leaves, and chives.
- Add the cooked spaghetti, toasted pine nuts, lemon zest, and the reserved pasta water. Toss well to coat and cook until the pasta is fully reheated.
- Plate and garnish with parmesan cheese and chives, optional. Serve immediately.
Nutrition
Calories: 635kcal | Carbohydrates: 92g | Protein: 18g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 503mg | Potassium: 655mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4729IU | Vitamin C: 33mg | Calcium: 105mg | Iron: 4mg