To be honest, I’m not a huge pasta fan. Sure I enjoy a good bowl of gnocchi or homemade vegetable lasagna once in awhile, but overall it has never been something that I crave. Well, that was until I developed this recipe for Rainbow Chard Pasta Bowls…
It all started back in December when I received my first From the Farmer delivery right before Christmas. I opened my bag of goodies and pulled out a huge bushel of rainbow chard. I stared in awe, it was just so beautiful! (Think I’m kidding? See image below ↓ ) Anyway, I had no idea what to do with it so I started googling ideas. Sure enough the internet was packed with swiss chard recipes and so it began.
This recipe is easy, affordable and serves as the perfect comfort food for the weeks of winter ahead (groundhog please don’t see your shadow :) Let me know what you think in the comments below!
Rainbow Chard Pasta Bowls
2 tbs olive oil
1 clove garlic, minced
1 small bunch of swiss chard (5-6 leafs and stems), washed and dried
1 cup washed spinach, chopped
1 tbs lemon juice
1/2 teaspoon fine sea salt
Freshly ground pepper
3/4 cup pasta of choice, dry
1/3 cup goat cheese
1/4 cup toasted walnuts
*make vegan by skipping the goat cheese!
1.) Add one tablespoon of olive oil into a large frying pan and place heat on medium. Add the minced garlic. While the garlic roasts, chop the swiss chard into small pieces and add to the pan. Add spinach, lemon juice, salt and pepper and stir in the frying pan until the greens become tender. Remove from heat.
2.) Cook the pasta following the directions on the box.
3.) Once pasta has cooked, add the pasta to the frying pan as well as another tablespoon of oil and bring to low heat. Make sure to stir the ingredients in the pan as to blend together and bring out the flavor!
4.) As the dish is warming, toast the walnuts on a dry frying pan on high heat (no oil necessary) until the walnuts have turned a dark brown color. Keep an eye on the walnuts as not to burn!
5.) Remove the pasta dish from heat, add the toasted walnuts and goat cheese and serve warm.