Fettuccine with Swiss Chard Walnuts and Lemon
Elevate your pasta night with this vibrant and wholesome Fettuccine with Swiss Chard, Walnuts, and Lemon. This recipe combines tender ribbons of al dente fettuccine with the earthy sweetness of sautéed Swiss chard, the satisfying crunch of toasted walnuts, and the vibrant brightness of fresh lemon zest and juice. A sprinkle of red pepper flakes adds a subtle kick, while grated Parmesan provides a nutty, creamy finish. Quick and easy to prepare in just 30 minutes, this dish is an ideal choice for a weeknight dinner but elegant enough for entertaining. Packed with flavor and texture, it’s a delightful way to showcase simple, fresh ingredients. Serve with an extra drizzle of olive oil and Parmesan for a restaurant-quality touch!
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Recipe Information
Ingredients
- 12 oz fettuccine
- 1 bunch Swiss chard
- 0.5 cup walnuts
- 3 tbsp olive oil
- 3 garlic cloves
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 0.5 cup water from pasta cooking
Instructions
Bring a large pot of salted water to boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta cooks, rinse the Swiss chard thoroughly to remove grit, then pat dry. Cut the stems into thin slices and roughly chop the leaves.
In a dry skillet over medium heat, toast the walnuts for 3-4 minutes until fragrant, stirring frequently to prevent burning. Transfer to a small bowl and set aside.
In the same skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced Swiss chard stems and cook for 3 minutes until slightly softened.
Add the minced garlic, red pepper flakes, and chopped Swiss chard leaves to the skillet. Season with a pinch of salt and pepper, then cook for 5-7 minutes, stirring occasionally, until the leaves are wilted.
Stir in the lemon zest, lemon juice, and 1/2 cup of the reserved pasta water. Let the mixture simmer for 1-2 minutes. Adjust seasoning with salt and pepper if needed.
Add the cooked fettuccine to the skillet with the Swiss chard mixture. Toss gently to coat the pasta in the sauce.
Sprinkle the toasted walnuts and grated Parmesan cheese over the pasta. Toss lightly to combine.
Serve immediately with an extra drizzle of olive oil and a sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 32.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1339 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
