Creamy Goat Cheese Pasta with Caramelized Fennel, Onion, and Swiss Chard

This incredibly delicious dish shines thanks to a variety of in-season produce. Feel free to adjust the recipe with whatever you have on hand to create something you love! Finding a beautiful whole-grain pasta will elevate this dish to the next level.

Serves 4

2 medium fresh white onions
2-3 baby, or 1 large fennel bulb
2 small zucchini
1 small bunch Swiss chard, leaves and stems
Olive oil or butter, for sautéing
4oz soft goat cheese, like chévre
Desired amount of whole grain pasta, cooked to directions
1/2 cup reserved pasta cooking water
Parmesan cheese, for serving
Fresh herbs like basil, mint, tarragon, parsley, etc., for serving
Salt and pepper, to taste

1. Slice onions, fennel, and zucchini very thin, using a mandolin if you have one.

2. Remove stems from Swiss chard, rough chop, and slice Swiss chard leaves into 1/2” ribbons.

3. Over medium heat, sauté the onions, fennel, zucchini, and chard stems until translucent and beginning to caramelize. Season with salt and pepper.

4. Meanwhile, cook pasta of your choice as directed, reserving 1/2 - 1 cup cooking water.

5. Add leaves of Swiss chard, and cook until wilted, 2-3 minutes.

6. Add 1/2 cup of the reserved pasta water and goat cheese to veggies, stirring to incorporate and create your sauce.

7. Add desired amount of pasta to the sauce, stir to coat and warm the pasta. Serve with parmesan, salt and pepper to taste, and garnish with fresh herbs! Enjoy.