2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper
4 ounces fresh goat cheese, crumbled
Sat fat 5g
How to Make It
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 as needed to loosen the sauce).
Serve sprinkled with the remaining ounce of goat cheese.