Swiss chard is an incredible food. It’s an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. It’s also loaded with antioxidants like beta-carotene, lutein, and zeaxanthin. But I’ve learned that many of my clients aren’t sure how to incorporate the leafy green into their cooking. There are SO many ways to use Swiss chard in the kitchen, and this Lemony Rainbow Swiss chard Pasta is one of them. It’s delicious and the gluten-free pasta makes it a satiating dish. The key is always to remove the Swiss chard stems for a more enjoyable experience. Bon appetite!
12 ounces gluten free fusilli pasta
2 bunches rainbow Swiss chard, stems removed and thinly sliced, leaves roughly chopped
2 garlic cloves, minced
½ tsp sea salt, plus more to taste
3 T olive oil, plus more to taste
½ lemon, to taste plus its zest
⅓ cup chopped pistachio or pine nuts
½ cup plant based cheese of choice (I used a soft, crumbly herbed “goat” cheese)
Healthy pinch red pepper flakes
Freshly ground black pepper
Microgreens, optional, for garnish
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Drain the pasta.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper, and sauté for 1 to 2 minutes until the leaves are wilted.
Then add the pasta, a good drizzle of olive oil, lemon juice, red pepper flakes, and ½ cup of the reserved pasta water, and toss. Add in the pistachios and toss again. If the pasta is dry, add a bit more olive oil. Top with vegan cheese then garnish with lemon zest and microgreens. Enjoy!