Bright, zesty, and bursting with fresh flavors, this Lemony Swiss Chard Pasta is a weeknight hero. In just 25 minutes, you’ll have a vibrant dish that combines tender pasta, earthy Swiss chard, and a tangy lemon kick. The creamy sauce clings perfectly to each bite, while the greens add a satisfying crunch. It’s a meal that feels indulgent yet light, perfect for when you need something quick and nourishing.
The harmony of flavors here is irresistible—citrusy brightness balances the richness of Parmesan, creating a dish that’s both comforting and refreshing. With minimal prep and cook time, it’s ideal for busy evenings when you crave something wholesome and delicious. Every forkful is a celebration of texture and taste, proving that simple ingredients can create magic.
Fresh & Flavorful Ingredients
- 12 ounces whole grain fusilli pasta (or substitute with your favorite pasta shape)
- 3 tablespoons extra-virgin olive oil, divided
- 2 bunches Swiss chard (stems removed and thinly sliced, leaves chopped)
- 4 garlic cloves, thinly sliced
- ½ teaspoon sea salt
- 3 tablespoons lemon juice (freshly squeezed for best flavor)
- ½ cup caramelized onions (optional, but adds sweetness)
- Pinches of red pepper flakes (adjust to taste)
- ⅓ cup golden raisins (or substitute with dried cranberries)
- ⅓ cup toasted hazelnuts, chopped (or use almonds or walnuts)
- ¼ cup shaved pecorino cheese (or Parmesan as an alternative)
- Microgreens, optional, for garnish
- Freshly ground black pepper, to taste
Simple Steps to a Vibrant Dish
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta.
- Sauté the chard: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of black pepper. Sauté for 1 to 2 minutes, or until the leaves are wilted.
- Combine the pasta and chard: Add the cooked pasta, the remaining 2 tablespoons olive oil, lemon juice, caramelized onions (if using), red pepper flakes, and ½ cup of the reserved pasta water to the skillet. Toss to combine.
- Add the finishing touches: Toss in the raisins and hazelnuts. If the pasta seems dry, add more of the reserved pasta water, a little at a time, until the desired consistency is reached.
- Serve and garnish: Top with shaved pecorino cheese, season with additional salt and pepper if needed, and garnish with microgreens if desired. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Lemony Swiss Chard Pasta shines as a standalone dish, but it also pairs beautifully with a crisp green salad or a side of crusty bread to soak up the lemony sauce. For a heartier meal, consider adding grilled chicken or shrimp. A glass of chilled white wine, like Sauvignon Blanc, complements the bright, zesty flavors perfectly.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste or pantry staples. Swap Swiss chard for kale or spinach, or use almonds instead of hazelnuts for a different crunch. If you’re not a fan of raisins, try dried cranberries or omit them entirely. For a vegan version, skip the pecorino cheese or use a plant-based alternative.
Quick Tips for Time-Saving Success
To streamline prep, chop the Swiss chard stems and leaves while the pasta water comes to a boil. If you’re short on time, skip caramelizing the onions or use store-bought caramelized onions for convenience. Toasting hazelnuts in advance and storing them in an airtight container can also save you a step during cooking.
Storing and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to revive the sauce and prevent the pasta from drying out. This dish is best enjoyed fresh but can be gently warmed on the stovetop or in the microwave.
Essential Equipment for Effortless Cooking
You’ll need a large pot for boiling the pasta and a spacious skillet for sautéing the Swiss chard and combining the ingredients. A microplane or zester is handy for adding extra lemon zest if you want a stronger citrus flavor. Don’t forget a colander for draining the pasta and a measuring cup for reserving that starchy pasta water!
Lemony Swiss Chard Pasta
Ingredients
- 12 ounces whole grain fusilli pasta
- 3 tablespoons extra-virgin olive oil, divided
- 2 bunches Swiss chard, stems removed and thinly sliced, leaves chopped
- 4 cloves garlic, thinly sliced
- ½ teaspoon sea salt
- 3 tablespoons lemon juice
- ½ cup caramelized onions, optional
- Pinches red pepper flakes
- ⅓ cup golden raisins
- ⅓ cup toasted hazelnuts, chopped
- ¼ cup shaved pecorino cheese
- Microgreens, optional, for garnish
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1 cup of the starchy pasta water and set aside. Drain the pasta.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper, and sauté for 1 to 2 minutes, or until the leaves are wilted.
- Add the pasta, the remaining 2 tablespoons olive oil, the lemon juice, caramelized onions, if using, red pepper flakes, and ½ cup of the reserved pasta water, and toss. Add the raisins and hazelnuts and toss again. If the pasta is dry, add more of the reserved pasta water. Top with the cheese, season to taste, and garnish with microgreens, if desired.