|2 servings||calories per servings 540||protein serving 23 g||carbs per serving 86 g||total fat per serving 13 g|
Light and bright, this quick meal features a double-punch of tanginess with fresh goat cheese and lemon. Mellow chard and white beans add nutrients and protein while accentuating the lemony flavor and creamy texture. The dish is elegant but easy to put together, so it’s great for a weeknight dinner after a long day at work or a quick meal during your lunch hour.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||10 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Zest lemon. Halve lemon, and juice 1 half (save remaining half for another use).
• Remove and thinly slice chard stems. Cut leaves into bite-size pieces.
• Peel, halve and thinly slice shallot.
• Thinly slice green onion, keeping white and green parts separate.
• Rinse and drain white beans.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 10-11 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain pasta.
In a small bowl combine goat cheese, lemon zest, 1 teaspoon lemon juice and 1/4 teaspoon French Picnic salt.
• Place a large sauté pan over high heat. Add 2 teaspoons olive oil. When oil is hot, add chard stems. Cook, stirring, until stems begin to become translucent, 1-2 minutes.
• Add shallot and onion whites. Cook, stirring occasionally, until shallot begins to become tender, 2-3 minutes.
Stir in chard leaves. Cook, stirring, until leaves begin to wilt, about 1 minute.
Reduce heat to low. Fold in pasta, beans and 1/4 cup reserved cooking liquid. Cook 1-2 minutes.
• Stir in goat cheese mixture. Adjust consistency as desired with remaining cooking liquid.
• Taste and adjust seasoning as desired with French Picnic salt and remaining lemon juice.
• Divide mixture between 2 plates.
• Garnish with onion greens, and 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...