Skinny Creamy Swiss Chard Pasta

I’m out of shrimp. Not shrimped-out yet, but out of shrimp. Completely overwhelmed by the sheer variety of food that is not shrimp, I give up, flee the supermarket and settle for a quick and easy pasta inspired by, erm, what I thought would be in my fridge and a bunch of really pretty swiss chard I saw at a market stall on my way home (thank you Munich for having quaint little market stalls on the streets!). Feel free to swap the swiss chard for bok choi or spinach and the greek yogurt for cream or ricotta if you prefer.

swiss chard pasta

swiss chard / greek yogurt / (smoked wheat) pasta / onion / garlic / white wine / mozzarella (optional)

Cut 1 onion into rings and fry in olive oil over medium heat until nicely browned. Add a finely chopped garlic clove and the chopped stems of a small bunch of swiss chard. After a minute or two, add three tblsp greek yogurt and stir well. In the meantime, cook the smoked wheat pasta (you can also use whole wheat pasta and smoked salt to get the same effect, or settle for plain pasta) according to package instructions. Back to the sauce: one big gulp of wine for you, one big splash for the sauce. Next up, add the chopped swiss chard leaves to the onion-yogurt sauce, and salt and pepper it. If you want to thicken the sauce, add some more yogurt; if you want to thin it out use a spoonful of pasta cooking water. When the pasta is ready, drain and add into the pan. Tear some mozzarella on top and serve piping hot.

 

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