Avgolemono Linguine with Chard Ribbons Recipe - Vegetarian Times

Avgolemono Linguine with Chard Ribbons


A lemon–egg yolk combo is used to make a creamy sauce.

  • 1Servings


  • 3 large egg yolks
  • 1/2 cup whole milk
  • 1/3 cup plain 2% Greek yogurt
  • 3 1/2 Tbs. lemon juice
  • 2 pinches sugar
  • 1/3 cup (1 oz.) finely grated Parmesan cheese
  • 8 oz. linguine
  • 1 Tbs. unsalted butter
  • 2 10-oz bunches Swiss chard, stems removed, cut into 3/4-inch-thick ribbons
  • 1/4 cup chopped fresh basil, plus sprigs for garnish
  • Lemon wedges, for garnish


Whisk together egg yolks, milk, yogurt, lemon juice, and sugar in medium bowl. Whisk in Parmesan. Set aside.

Cook linguine in large pot of boiling, salted water 8 minutes, or until just tender. Drain, and reserve 1 cup cooking water. Set aside.

Melt butter in same pot over medium-high heat. Add chard, and season with salt and pepper, if desired. Cook 2 to 3 minutes, or until wilted, tossing with tongs. Add pasta and ¼ cup cooking water to chard. Toss 30 seconds, or until chard is evenly distributed through pasta. Stir in egg-yolk mixture and basil, and cook 3 to 4 minutes, or until sauce thickens and coats pasta; toss constantly and add more reserved cooking water, if necessary. Season with salt and pepper, if desired. Serve garnished with lemon wedges and basil sprigs.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 354
  • Carbohydrate Content: 51 g
  • Cholesterol Content: 156 mg
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 16 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 433 mg
  • Sugar Content: 6 g