Goat Cheese Pappardelle

This pasta will cure whatever ails you.

12 ounces pappardelle or fettuccine
2 tablespoons olive oil
1 small red onion, thinly sliced
4 cloves garlic, sliced
2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips*
kosher salt and black pepper
4 ounces fresh goat cheese, crumbled

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the chard and ¼ teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.

Add the chard mixture, 3 ounces of the goat cheese, ¾ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry). Serve sprinkled with the remaining ounce of goat cheese.

* My store was out of chard each time I made this, so the first time I used baby spinach (making the recipe even faster – open package, dump in pan) and the second time I used kale. Both yummy.

Calories 419; Fat 13g; Sat Fat 5g; Cholesterol 13mg; Sodium 765mg; Protein 18g; Carbohydrate 57g; Sugar 3g; Fiber 7g; Iron 7mg; Calcium 140mg