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


  1. Whisk together egg yolks, milk, yogurt, lemon juice, and sugar in medium bowl. Whisk in Parmesan. Set aside.
  2. Cook linguine in large pot of boiling, salted water 8 minutes, or until just tender. Drain, and reserve 1 cup cooking water. Set aside.
  3. 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