I love this dish. It's winter and spring, and light and creamy all at the same time—a perfect pasta for late spring.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 cup baby artichokes, trimmed (or defrosted frozen artichoke hearts), quartered lengthwise
- 3 shallots, thinly sliced (about 1/2 cup)
- 3 cloves garlic, thinly sliced
- 1 bunch Swiss chard, cleaned, stemmed and cut into 1/4-inch-wide ribbons
- 1/2 lemon, zested and juiced
- 3/4 cup vegetable or chicken broth
- sea salt and red pepper flakes
- 1/2 pound whole wheat fusilli pasta
- 1 ounce goat cheese, softened
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat, and swirl in 1 tablespoon oil. Add the artichokes to the pan, and sauté for 3 minutes. Add shallots and garlic, and continue to cook for 3-5 minutes, until all are a nice golden brown. Add Swiss chard, lemon zest, juice and broth, and bring to a boil, scraping the bottom of the pan. Lower heat to medium, season with salt and red pepper flakes. Cover, and cook for 10 more minutes.
- Cook pasta according to package directions, less 1 minute. Drain, and return to pot. Drizzle remaining 2 tablespoons oil into the artichoke mixture, and toss to coat. Season to taste with additional salt and pepper. Pour artichoke mixture into pasta pot, and toss several times to mix well. Divide pasta amongst four bowls, and top with crumbled goat cheese.
Servings: 4
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