5.0 from 3 votes
Pasta with Rainbow Chard and Goat Cheese Sauce
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2
Calories: 699 kcal
Cuisine:
American
Ingredients
- 1/4 cup hazelnuts roughly chopped *
- salt
- 4 ounces Gluten-free penne pasta
- 1 cup dry white wine we recommend chardonnay***
- 1/4 cup balsamic vinegar
- 1 tablespoon honey divided
- 4 ounces goat cheese
- 1/2 tablespoon olive oil
- 1 teaspoon garlic minced
- 4 cups cut 'n clean greens rainbow chard lightly packed to measure
- 1 cup cherries halved
Instructions
- Heat oven to 400F degrees and place the chopped hazelnuts on a small baking sheet. Bake until lightly golden and toasted, about 8-10 minutes. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta to al dente, following package instructions. This might be about 7 minutes or so.
- While the pasta cooks, combine the wine, balsamic vinegar and 1/2 tablespoon of the honey in a medium saucepan over high heat. Bring the mixture to a boil, and let it boil until reduced by half, about 5 minutes. Turn the heat down to medium-low and whisk in the goat cheese (breaking it into smaller chunks) and the remaining 1/2 tablespoon honey. Gently whisk until the goat cheese melts and the sauce thickens and becomes creamy.
- Place the olive oil in a medium pan set over medium heat and cook the garlic until just fragrant, about 1 minute. Add in the Rainbow Chard and cook until it just begins to wilt, stirring frequently.
- Drain the cooked pasta and place it into the pan with the Rainbow Chard. Pour in the goat cheese sauce and let the sauce come to a boil just until it begins to thicken, about 1-2 minutes. Stir in the cherries.
- Divide the pasta between two plates and garnish with toasted hazelnuts.
Cup of Yum
Notes
- *If you do not like the strong taste of hazelnuts, this dish is also really delicious with almonds or walnuts.
- ** If you’re looking for a lower-carb variation, I have also used the 3mm blade on my spiralizer and spiralized two turnips, replacing the penne with the turnips.
- *** Chicken broth can be substituted instead of wine, but the sauce won’t have quite the same rich flavor.
Nutrition Information
Calories
699kcal
(35%)
Carbohydrates
72g
(24%)
Protein
24g
(48%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
26mg
(9%)
Sodium
245mg
(10%)
Potassium
832mg
(24%)
Fiber
11g
(44%)
Sugar
27g
(54%)
Vitamin A
4020IU
(80%)
Vitamin C
85mg
(94%)
Calcium
257mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 699
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 72g | 24% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 26mg | 9% |
| Sodium | 245mg | 10% |
| Potassium | 832mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 27g | 54% |
| Vitamin A | 4020IU | 80% |
| Vitamin C | 85mg | 94% |
| Calcium | 257mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.