Sigh, last night was the final night of my South Carolina beach/work vacation:
And I wanted to cook something special for my Mum, who has just discovered Swiss Chard, and my Dad who is just starting to get into greens.
And seriously, when greens are this beautiful, how could you not want to cook with them?
I also found a multi-pack of mushrooms: (anyone know what those black ones in the top-right corner are?)
And so, it was time for pasta!
As you can see, my pasta dishes are usually more “stuff” than (whole wheat) pasta — alongside the mushrooms & the gorgeous chard (leaves AND stems, thank you very much), I included white cannellini beans, some lemon peel, and the aromatic base of onions and garlic.
And just in case you also happen to be on vacation without your handy microplane or citrus zester, you can simply peel a lemon with a sharp vegetable peeler, and chop the slices. You get a bright burst of lemon oil this way from the peels — mmmm!
And voila! A quick and nutritious pasta (20 minutes tops!) that is delicious and beautiful too!
Chard and White Bean Whole Wheat Pasta
- 1 box whole wheat pasta (penne works well here)
- 2 Tbsp. olive oil
- 1/2 onion
- 3 cloves garlic, crushed
- 3-5 handfuls of mixed mushrooms (shitakes and creminis would be gorgeous here)
- 1 bunch chard, washed and chopped (separate stems and leaves)
- 1/2 c. white wine (optional)
- 1 can cannellini beans (aka. “white kidney beans”)
- 1 lemon, peeled & juiced
- 1 oz. soft goat cheese, crumbled (optional)
Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and set aside once complete.
Meanwhile, in a large pan, sweat the onions and garlic until translucent. Add mushrooms and sautee until tender. Add to the cooked pasta.
To the now-empty-but-with-a-bit-of-oil-leftover pan, add chopped chard stems, (optional white wine), and beans. Sautee until the chard is tender. Add to the mushroom/pasta mixture.
Now quickly cook the chopped chard leaves, just until they are bright green. Add to the mushroom/bean/pasta mixture, along with the lemon peel and juice.
Serve while hot, adding the crumbled goat cheese over the individual plates.