10 oz. whole wheat fettuccine
1 large bunch of rainbow or Swiss chard
4-5 cloves of fresh garlic, peeled and chopped
½ medium onion, chopped
2-4 T olive oil
1 t sea salt
1 t lemon pepper
1 tsp lemon juice mixed with 1/2 tsp water
3 T stone-ground Dijon mustard (regular Dijon works, too)
2 T white wine vinegar
1 T honey
Combining the Dijon mustard, honey, and vinegar in a bowl & whisk together well. Cover & set aside.
Cook the fettuccine according to package directions until al dente. While the pasta is cooking, prepare the chard.
Wash the chard thoroughly and separate the stems from the leaves.
Spin dry the leaves in a salad spinner then chop in large pieces.
Chop the stems into ¾” pieces and place in a separate bowl.
Heat 2-4 T olive oil in a saute pan.
Saute the onions and garlic until fragrant.
Add the chard stems, season with the salt & lemon pepper, and stir fry for about 2-3 minutes.
Quickly add the lemon juice water mix. It should sizzle lightly when it hits the pan.
Let the water evaporate until the stems are almost done.
Add the chopped leaves and stir fry quickly, just about 1 minute.
Remove from heat immediately.
Serve over the fettuccine and drizzle generously with the Dijon dressing.