|2 servings||calories per servings 420||protein serving 15 g||carbs per serving 52 g||total fat per serving 18 g|
Swiss chard is a leafy green vegetable that cooks and tastes like a sturdy spinach. Sauteed and tossed with pasta and walnuts, it becomes a comforting winter meal; lemon and tangy blue cheese brighten the earthy flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||6 g|
Prepare your mise en place: Remove chard stems from leaves, and keep separate. Thinly slice stems crosswise; cut leaves into bite-size pieces. Peel, halve and thinly slice shallot. Peel and mince garlic. Pick and chop parsley leaves. Zest lemon, halve and juice.
Fill a medium saucepan 2/3 full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. When water is boiling rapidly, add pasta while stirring to prevent it from sticking to itself or the pot. Cook pasta 8-9 minutes, or until tender but not mushy. Reserve 1/4 cup pasta cooking liquid. Drain pasta in a colander, but do not rinse
While pasta is cooking, prepare the chard: Place a large sauté pan over medium heat. Add oil and chard stems. Cook 1-2 minutes. Add shallot and garlic, and cook 1-2 minutes more, stirring intermittently.
Add chard leaves, and cook 1-2 minutes, or until they are slightly wilted. Add pasta, walnuts and reserved pasta cooking liquid. Stir to incorporate all ingredients and cook 1 minute more.
Remove from heat. Add butter, parsley, lemon juice and zest while stirring continuously. Season to taste with kosher salt and freshly ground black pepper.
Divide pasta between 2 plates, and top with blue cheese. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...