Loading ...I love this dish. It’s winter and spring, and light and creamy all at the same time . . . a perfect pasta for late spring.
3 tablespoons extra-virgin olive oil, divided
1 cup trimmed baby artichokes (or frozen artichoke hearts), quartered lengthwise
3 shallots, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
1 bunch Swiss chard, cleaned, stemmed and cut into 1/4-inch-wide ribbons
Zest and juice of 1/2 lemon
3/4 cup vegetable or chicken broth
Sea salt and crushed red pepper
1/2 pound whole wheat fusilli pasta
1/4 cup grated Parmesan cheese
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. Cover, and cook for 10 more minutes.
Cook pasta according to package directions less 1 minute. Reserve 1/2 cup pasta water, then drain pasta and return to pot. In a small bowl, whisk together remaining 2 tablespoons oil with the pasta water and pour into the pot with the artichoke mixture. Add cheese and toss well.
Serves 4
Pingback: Nourish Network Nourishing Hero: Kelly Masini’s School Garden Inspires a Community