Vegetarian citrus paste with chard
4 servings
20 minutes
Vegetarian citrus pasta with chard is a harmony of freshness and rich flavor embodied in European culinary tradition. Light yet nutritious, it combines the tartness of lemon juice and zest with the rich aroma of sautéed chard and delicate shallots. Pasta cooked in vegetable broth absorbs the depth of flavors, while the spicy notes of black and red pepper add expressiveness. Parmesan completes the composition, giving the dish a subtle creamy texture. This pasta is perfect for those who appreciate fresh, vibrant, and healthy dishes.
1
Heat olive oil in a small pan over medium heat and add chard. Continue cooking for 3 minutes until the greens are soft. Season with salt and pepper.
- Extra virgin olive oil: 2 tablespoons
- Chard (Swiss chard): 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Next, add the shallots and sauté for another 2 minutes, then season with salt again and add red pepper.
- Shallot: 70 g
- Salt: to taste
- Red pepper flakes: pinch
3
Boil the pasta in broth over high heat. Add the chard 4 minutes before the end of cooking and continue until the pasta and chard are ready.
- Fusilli: 450 g
- Vegetable broth: 4.5 glasss
- Chard (Swiss chard): 1 bunch
4
Mix with lemon juice and zest, add spices if needed. Serve on plates and sprinkle with grated parmesan.
- Lemon juice: 2 tablespoons
- Lemon zest: 1 tablespoon
- Grated Parmesan cheese: to taste
