Creamy Lemon Linguine with Caramelized Onion, Chard & Walnuts

Creamy Lemon Linguine

with Caramelized Onion, Chard & Walnuts

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: