Lemon Butter Penne with Chard

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Culinary // Food

Lemon Butter Penne with Chard

By Alicia Ghio

The end of March and the beginning of April is what I think of as a bridge between seasons. It’s officially spring but winter always tries to hold on a bit longer. With dark greens, butter, fresh lemon and basil, this recipe unites winter and spring in one fresh, creamy and comforting bowl.

Lemon Butter Penne with Chard

Serves 2-3


  • 3 tablespoons olive oil
  • 1 garlic clove, thinly sliced
  • 2-1/2 cups Swiss chard, de-stemmed and thinly sliced
  • 4 tablespoons unsalted butter
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh basil, thinly sliced
  • 1 tablespoon crushed red pepper (optional)
  • Salt and black pepper, to taste


  1. In a large pot, boil the water for the pasta. Cook until it is al dente (tender but still has a bit of bite to it).
  2. In a large sauté pan, heat the olive oil. Add the garlic and cook until lightly fragrant and golden in color.
  3. Add the Swiss chard and sauté until wilted. Season with salt and pepper to taste.
  4. Add butter, lemon zest, lemon juice, basil and crushed red pepper. Stir until the butter is melted.
  5. Strain the pasta from the water, adding it directly to the sauté pan.
  6. Toss the pasta in the lemon butter sauce until it is well coated.
  7. Serve immediately.

You can have fun by sprinkling on toppings like toasted, chopped walnuts and/or salty cheese such as feta. Adding cooked shrimp also would be an excellent variation.


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April 9, 2017

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