Just because this is known as a winter vegetable, doesn’t mean it can’t be enjoyed all year round. This is a tasty and beautiful dish that will please every palette.
[recipe servings=2-4 time=1:15 difficulty=easy][recipe-ingredients]
½ pound spaghetti
Kosher salt
2 tablespoons olive oil
1 onion, sliced thinly
1 large or 2 small garlic cloves, minced
2 bunches rainbow chard, roughly chopped
½ teaspoon red pepper flakes, to taste
1 lemon, zested and juiced
Grated Parmesan, for serving
[/recipe-ingredients]
[recipe-directions]
- Bring a
large pot of well-salted water to a boil. Cook the pasta according to
package instructions, reserve ½ cup pasta water, and drain.
- Meanwhile,
heat 2 tablespoons of olive oil in a large skillet over medium heat. Add
the onion and a big pinch of salt and cook until softened and caramelized,
about 10-15 minutes. Add the garlic and chard and cook until the chard
just wilts, about 1 minute.
- Add the
pasta, reserved pasta water, red pepper flakes, lemon zest, and juice to the swiss chard and toss to mix
thoroughly. Stir in the red pepper flakes, lemon zest, and lemon juice.
Season with salt and pepper.
- Serve the
pasta with parmesan cheese on top.
[/recipe-directions]
[/recipe]
