Lemon Pasta with Rainbow Swiss Chard

Ingredients

• 1/4 cup olive oil
• 3 cloves garlic, (minced)
• 1/2 cup onion, (thinly sliced)
• 1 bunch rainbow swiss chard,
• 1 tablespoon red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, (thinly sliced)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 450 grams spaghetti
• 1/4 cup toasted pine nuts
• 1 tablespoon lemon zest
• 2 tablespoons parmesan cheese

Instructions

1. 1

   Bring a pot of water to a full boil. Add a good pinch of salt and the pasta. Cook until just al dente. Drain, reserving 1/4 cup of the pasta water. Set aside.

2. 2

   Add the olive oil, onions, and chard stems to a large skillet. Over medium heat, cook for 5 minutes, stirring often.

3. 3

   Add the minced garlic. Stir into the onions and cook for 3 minutes.

4. 4

   Next, add the chard leaves, salt, and ground black pepper. Toss to coat and cook for 3-5 minutes or until the leaves are wilted.

5. 5

   Stir in the vinegar, lemon juice, thyme leaves, and chives.

6. 6

   Add the cooked spaghetti, toasted pine nuts, lemon zest, and the reserved pasta water. Toss well to coat and cook until the pasta is fully reheated.

7. 7

   Plate and garnish with parmesan cheese and chives, optional. Serve immediately.