Fettuccine with Chard and Citrus Cream Sauce
Here’s a multicolored, multiflavored pasta for dinner. The orange-lime sauce is a luscious coating for the fettuccine and greens.
Tips: Don’t use red chard in this dish, as it will color your sauce hot pink. To prepare the chard for this recipe: Trim, separating stems and thick center ribs from leaves. Chop stems coarsely. Chop leaves. Set aside in separate piles.
Celery hearts are the tender inner stalks in a bunch of celery.
If substituting soy milk for the cream, use full-fat unflavored soy milk for best results. The sauce, however, will be thinner.
Makes 4 servings. Vegan friendly
Ingredients
12 oz fettuccine
2 tbsp unsalted butter or non-dairy alternative
1 bunch chard, trimmed, stems and leaves chopped (see Tips)
1 leek, thinly sliced
1 stalk celery heart with leaves, diced (see Tips)
½ red bell pepper, diced
1 clove garlic, chopped
1 tsp kosher or coarse sea salt
¼ tsp hot pepper flakes
¼ cup dry white wine
¼ cup vegetable stock
1 tbsp finely grated lime zest
½ cup freshly squeezed orange juice
½ cup heavy or whipping cream or soy milk (see Tips)
Directions
1. In a pot of boiling salted water over medium heat, cook fettuccine for about 15 minutes, until tender to the bite (al dente). Drain.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add chard stems, leek, celery, red pepper, garlic, salt and hot pepper flakes. Cook, stirring often, for about 5 minutes, until vegetables are softened and turning golden. Add wine and stir, scraping up brown bits from bottom of pan. Cook for about 1 minute, until almost evaporated. Stir in chard leaves and stock. Cover, reduce heat to medium-low and simmer for about 5 minutes, until chard is tender. Add lime zest, orange juice and cream. Reduce heat to medium and simmer for about 5 minutes, until thickened. Remove from heat.
3. Add pasta and toss with tongs until well coated. Season with salt and pepper to taste. Serve immediately.
Courtesy: The Complete Leafy Greens Cookbook by Susan Sampson 2013 .Reprinted with publisher permission.
