Nourish Network

I love this dish. It’s winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.
 

3 tablespoons olive oil
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, de-stemmed, and cut into 1/4-inch-wide ribbons
Juice and zest 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 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 of 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 juice, zest 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 one minute, reserve 1/2 cup pasta water then drain and return to pot. In a small bowl, whisk together remaining 2 tablespoons of olive oil with the pasta water and pour into the pot with the artichoke mixture. Add cheese and toss well.

Serves 4