Creamy Lemon Linguine with Caramelized Onion, Chard & Walnuts

Creamy Lemon Linguine

with Caramelized Onion, Chard & Walnuts

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

Pasta and lemon are a delicious culinary duo: lemon’s acidity perfectly and simply brightens up hearty pasta. This recipe uses sunny lemon flavor in three ways: with juice, zest and fresh, lemon-infused linguine. We’re tossing the linguine with sautéed chard and caramelized onion in a creamy sauce made with Greek yogurt and a little butter. The result is a gourmet, vibrant meal, topped off with walnuts and shaved Parmesan cheese.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:
Caramelize the onion:
2 Caramelize the onion:

In a large, high-sided pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water and cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper.

Add the chard:
3 Add the chard:

Add the garlic and chard stems to the pan of onion; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until the garlic is fragrant and the chard stems are slightly tender. Add the chard leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Remove from heat.

Cook the pasta:
4 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the pasta:
5 Finish the pasta:

To the pan of vegetables, add the cooked pasta, yogurt, butter, lemon zest, the juice of all 4 lemon wedges and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and walnuts. Enjoy!

Tips from Home Chefs

2 Caramelize the onion:

In a large, high-sided pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water and cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper.

Caramelize the onion:
Add the chard:
3 Add the chard:

Add the garlic and chard stems to the pan of onion; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until the garlic is fragrant and the chard stems are slightly tender. Add the chard leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Remove from heat.

4 Cook the pasta:

Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

5 Finish the pasta:

To the pan of vegetables, add the cooked pasta, yogurt, butter, lemon zest, the juice of all 4 lemon wedges and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and walnuts. Enjoy!

Serve your dish:
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