Lemony Swiss Chard Pasta

Pasta: Any type of pasta will work for this recipe, so choose your favorite or whatever you have on hand.

Swiss chard: A leafy green vegetable with a slightly bitter taste that becomes milder when cooked.

Garlic: Adds a fragrant and savory depth to the dish.

Lemon: Both the zest and juice are used to infuse the pasta with a bright, citrusy flavor.

Olive oil: Used for sautéing the garlic and swiss chard, adding richness to the dish.

Parmesan cheese: Grated on top to add a salty, nutty finish.

Salt and pepper: Essential seasonings to enhance the overall flavor.

When cooking pasta, make sure to salt the water generously. This is your only chance to season the pasta itself. Aim for the water to taste as salty as the sea. Additionally, when adding the lemon zest and juice to the dish, do so off the heat to preserve the fresh, vibrant flavor of the lemon. This will ensure that the citrus notes remain bright and don't become bitter.

• any type pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles can replace traditional pasta while still providing a similar texture.

• any type pasta - Substitute with whole wheat pasta: Whole wheat pasta offers more fiber and nutrients compared to regular pasta.

• swiss chard - Substitute with spinach: Spinach has a similar texture and mild flavor, making it a good alternative to swiss chard.

• swiss chard - Substitute with kale: Kale provides a slightly different texture but offers a similar nutritional profile to swiss chard.

• garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet flavor that complements the dish well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used to impart a similar flavor.

• lemon - Substitute with lime: Lime can provide a similar acidic and citrusy flavor to lemon.

• lemon - Substitute with white wine vinegar: White wine vinegar can mimic the acidity of lemon juice in the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in place of olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative to olive oil.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar texture and salty flavor, making it a good substitute for parmesan cheese.

• parmesan cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor and can be used in place of parmesan cheese.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add a different flavor profile.

• pepper - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat along with the peppery flavor, offering a different but complementary taste.

• Allow the pasta to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the lemony swiss chard pasta to an airtight container. Make sure the container is large enough to avoid squishing the pasta.
• Store the container in the refrigerator. The pasta will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Portion the pasta into individual servings for easier reheating.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date to keep track of freshness.
• When ready to eat, thaw the pasta in the refrigerator overnight.
• Reheat in a skillet over medium heat, adding a splash of olive oil or lemon juice to revive the flavors.
• Alternatively, microwave the pasta in a microwave-safe dish, covered loosely with a lid or microwave-safe wrap, stirring occasionally.
• Garnish with fresh parmesan cheese and a sprinkle of lemon zest before serving to enhance the taste.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a small pat of butter.
  2. Once the oil or butter is heated, add the leftover Lemony Swiss Chard Pasta.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the pasta is warmed through.
  4. If the pasta seems dry, add a tablespoon of water or chicken broth to help rehydrate it.

• Microwave Method:

  1. Transfer the Lemony Swiss Chard Pasta to a microwave-safe dish.
  2. Add a splash of water or olive oil to keep the pasta from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir the pasta.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Lemony Swiss Chard Pasta in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 15-20 minutes, or until the pasta is thoroughly heated.
  5. For an extra touch, sprinkle some additional parmesan cheese on top before baking.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the Lemony Swiss Chard Pasta in a heatproof bowl that fits snugly over the pot, creating a double boiler effect.
  3. Cover the bowl with a lid or aluminum foil.
  4. Steam the pasta for about 5-10 minutes, stirring occasionally, until it is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Lemony Swiss Chard Pasta in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Heat for about 5-7 minutes, checking halfway through to stir and ensure even heating.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Essential for draining the cooked pasta.

• Large skillet: Used to heat the olive oil, cook the garlic, and wilt the swiss chard.

• Wooden spoon: Handy for stirring the garlic and swiss chard in the skillet.

• Zester: Needed to zest the lemon for added flavor.

• Juicer: Useful for extracting the juice from the lemon.

• Measuring cups: Necessary for measuring the olive oil and grated parmesan cheese.

• Garlic press: Convenient for mincing the garlic cloves.

• Chef's knife: Used to chop the swiss chard.

• Cutting board: Provides a surface for chopping the swiss chard and mincing the garlic.

• Tongs: Helpful for tossing the pasta with the swiss chard and lemon mixture.

• Grater: Used to grate the parmesan cheese for serving.

Prep ingredients ahead: Wash and chop the swiss chard and mince the garlic the night before to save time.

Use a zester: A microplane zester will make quick work of zesting the lemon.

Cook pasta in advance: Boil the pasta earlier in the day, then toss it with a bit of olive oil to prevent sticking.

Multitask: While the pasta is cooking, start heating the olive oil and cooking the garlic.

Pre-grated cheese: Use pre-grated parmesan cheese to save time on grating.