Avgolemono Linguine with Chard Ribbons
Most people know avgolemono as a lemony Greek chicken-and-rice soup that’s thickened with egg yolks. In this vegetarian version, the lemon–egg yolk combo is used to make a creamy, tangy carbonara sauce for linguine and sliced Swiss chard.
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- 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.
- 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