Thursday, July 2nd, 2020

RECIPE: Farfalle with Shallots and Chard

Published on September 2, 2010 by   ·   49 Comments Pin It
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Chef and Author Dynise Balcavage knows a thing or two about chowing down on a plant-based diet on a budget.   Here’s a meal that won’t cost you an arm and a leg, that can feed the whole fam healthfully, deliciously, and easily!

In my opinion, shallots are one of the most neglected veggies in America. Often overshadowed by their bolder cousins, onion and garlic, classy shallot has a gentler, sweeter taste. In some ways, though, its subtlety is more powerful and enduring. Think of Audrey Hepburn in a bulb. In this easy dish, I’ve paired shallots with another spring classic, chard, with a bit of lemon juice for freshness.   [Low-fat, frugal]

INGREDIENTS:

  • 3 T extra-virgin olive oil
  • ¼ tsp hot pepper flakes
  • 5-6 shallots, peeled and slices (Enough to equal approximately 1 medium onion)
  • 1 tsp salt
  • 1 large bunch of chard, tough stems removed, leaves chopped fairly finely
  • 1 pound of farfalle  (Good substitutes include orchiettte and gemelli)
  • About 1 T fresh lemon juice
  • Nutritional yeast for sprinkling

DIRECTIONS:

  1. Bring a large pot of water to boil.
  2. Heat oil over medium in a separate, large high-sided pan. Add hot pepper flakes, let cook for a few seconds to infuse the oil, then add the shallots. Sprinkle with salt, and saute until the shallots are soft and translucent, about 5-10 minutes. Take care not to brown them.
  3. Meanwhile, blanche the chard in the boiling water until it wilts. The idea is simply to precook the greens; careful not to overcook or you will have mush (and fewer vitamins). Depending on the variety of chard you use, it will color your water from beet red to dark green. This is normal and will add even more flavor to your pasta as it cooks.
  4. Remove chard with a slotted spoon and drain in a colander. When it’s cool enough to handle, squeeze out excess water.
  5. Add pasta to your colored water. Cook according to package directions.
  6. Turn up the heat, and add a ladle of pasta water to the shallot-pepper-oil mixture, then stir in the chard and lemon juice. Add more water if it seems dry (or more oil, if you are prone to decadence).
  7. When chard is cooked through (taste first!), toss with drained farfalle, top with nutritional yeast and more salt, if desired, and enjoy.

Philly vegan Dynise Balcavage is the author of three incredible plant based cookbooks you need to own.

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Readers Comments (49)

  1. C.Elizabeth says:

    Mmmm, that looks delicious! Something I’ll definitely try!

  2. Marisa says:

    I have a bunch of chard from my CSA in my fridge that’s starting to look unhappy. Thanks for the yummy idea!

  3. brook says:

    yum! i can’t wait to whip this up!

  4. Allison Tray says:

    YUM! Oh pasta- I can’t quit you!

  5. Ann says:

    I bought Dynise’s cookbook a week or two after I became a vegan and it’s wonderful! Every recipe I’ve tried is a winner. My husband and I are especially addicted to her Curry Cashew Casserole. We serve it over whole wheat couscous. In fact, we’re making it this week-end. YUMMY!
    I also love that her cookbook has vegan alternatives to non-vegan cooking items in the front of the book – like subbing apple sauce for eggs in sweet baked goods. I just made a carrot cake for my husband’s birthday this week using the Betty Crocker recipe and subbed 9 TBS of apple sauce for the 3 eggs the recipe calls for. The cake was wonderful, no one could tell the difference, and we thought it was actually more moist than it is when you use eggs.

  6. Shelley says:

    This recipe sounded so good I went right to the store….the problem now is that I accidentally bought Kale instead of Chard :( Does anybody know if these greens are interchangeable???

  7. Charlize says:

    I think it would be just as good with kale!

  8. OrganiKooK says:

    YUMMMMMMM! I love shallots! I use them daily, especially in my salad dressings. Couldn’t live without them!

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