Ingredients
1/3 lb. whole wheat spaghetti
1/3 lb. green beans, cut to 2 - 3" pieces and blanched about 2 minutes
handful of chard
2 tbsp fresh tarragon
4 garlic cloves, sliced thin
1 small red onion
juice of 1/2 lemon
1/4 cup grated parmesan
Preparation
Caramelize onions in 1 tbsp butter and 1 tbsp olive oil with a pinch of sugar on medium low heat for about 45 minutes, covered for about half that time
Cook the spaghetti and drain, reserving 1/2 cup of the water. Rinse the spaghetti in cool water to stop cooking.
When the onions are just about done, toss the chard, green beans garlic and tarragon into the pan. Turn heat to medium and cover pan to let the chard steam a few minutes.
Add spaghetti to the pan and toss, adding reserved liquid until desired consistency is reached. Add lemon juice and parmesan and toss.
