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Lemony Swiss Chard Pasta with Microgreens
From Statesboro Market2Go
<p>A healthy & delicious vegetarian pasta dish! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: loveandlemons.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
12 ounces
Fusilli pasta
3 tablespoons
Olive oil (divided)
2 bunches
Swiss chard (stems removed and thinly sliced, leaves chopped)
4 cloves
Garlic (thinly sliced)
1/2 teaspoon
Salt
3 tablespoons
Lemon juice
1/2 cup
Caramelized onions (optional)
1 pinch of
Red pepper flakes (optional)
1/3 cup
Golden raisins
1/3 cup
Hazelnuts (chopped & toasted) (or try subbing a different kind of nut)
1/4 cup
Shaved pecorino cheese (or try subbing a different kind of cheese)
Microgreens (for garnish)
Black pepper (to preference)
Step by Step Instructions
- Bring a pot of salted water to a boil and prepare the pasta al dente as the packaging directs. Reserve 1 cup of pasta water before draining the pasta. Set the pasta aside.
- Heat 1 tablespoon of oil in a skillet over medium heat, then cook the chard stems for 1 to 2 minutes. Add the chard leaves, the garlic, salt, and pepper. Saute for 1 or 2 minutes more.
- Add the pasta, the remaining tablespoons of olive oil, the lemon juice, caramelized onions, red pepper flakes (if using), and 1/2 of the reserved pasta water to the skillet. Toss to combine. Add the raisins & nuts and toss again.
- Stir in more pasta water if the mixture is too dry, then serve topped with microgreens, cheese, and additional seasoning if desired.