Lemony Ground Beef Pappardelle with Chard
Ingredients
- 1 poundground beef
- 12 ouncepappardelle pasta
- 1 bunchswiss chard
- 4 clovesgarlic
- 1lemon
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Wash and roughly chop 1 bunch swiss chard (stems and leaves separate, if desired, though stems are tender and can be included whole).
- 03
Juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, about 10–12 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef, breaking it into small pieces with a spoon. Cook until no pink remains, about 5 minutes. Pour off excess fat if needed.
- 03
Add minced garlic and red pepper flakes to the beef. Cook for 30 seconds until fragrant.
- 04
Add chard to the skillet in batches, stirring until wilted, about 3 minutes. Season with salt and pepper.
- 05
Add cooked pappardelle to the skillet along with 1/2 cup reserved pasta water, the juice of 1 lemon, and remaining 1 tablespoon olive oil. Toss gently for 1–2 minutes until silky and combined. Add more pasta water if needed for a light sauce.
- 06
Taste and adjust seasoning. Serve warm.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. A grating of fresh lemon zest over the finished dish adds extra pop. A handful of torn fresh parsley or basil scattered on top brightens the plate.
This recipe is naturally fresh and comes together in under 30 minutes. Chard wilts quickly and pairs beautifully with the brightness of lemon. You can substitute spinach or kale if chard isn't available; kale will need an extra minute or two to soften.