Chenopods with Goat Cheese

I love the flavor of beets with goat cheese, so I planned a little simple beet salad. I wanted to use up the remaining cheese, so I paired it with chard over pasta. The results were a delightfully rich and super quick weeknight meal. There is nothing quite so decadent as slightly warm soft goat cheese.

Pasta with Swiss Chard, Mushrooms and Goat Cheese

We’ve been getting about 10 good sized chard leaves in each share. You may want a bit more green in your pasta, in which case, add your beet tops to the mix.

  • chard leaves, chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, crushed
  • juice of 1/2 lemon
  • 1 Tbs EVOO
  • salt and pepper
  • crumbled goat cheese

Boil pasta according to package directions. Meanwhile, in a large pan, mix all ingredients except the goat cheese and cook about 10 minutes, or until the chard and mushrooms are nice and soft. Serve greens mix over pasta and top with goat cheese.

Advertisements

About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
This entry was posted in beets, swiss chard. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s