Penne with Swiss Chard, Yellow Tomatoes and Parmesan

By Laura Elton
January 20, 2014
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Author Notes: A healthy, hearty meal that you can make in 15 minutes after a long day at work. This recipe works well with any kind of Penne pasta (whole wheat, gluten-free, etc). The chard is the star of the dish, its vibrancy and flavor complimented by sweet yellow tomatoes and fresh parmesan cheese. Laura Elton

Serves: 2 people

  • 2 cups Penne Pasta
  • 2 cups Swiss Chard
  • 1 Yellow Tomato
  • 2 Eggs
  • 2 tablespoons Olive Oil
  • Parmesan Cheese
  1. Begin cooking pasta according to the instructions on the package. While pasta is cooking, chop the Swiss chard and tomato into 1 in pieces, but keep them separate.
  2. When the pasta has about 3 minutes left, throw the Swiss chard in the pot (yep, just chuck it in there) and put the lid on. You want to cook the Swiss chard down a little, and cooking it with the pasta is easy and doesn’t dirty another dish. Drain both in a collander when the 3 minutes is up.
  3. Put the pot back on the burner, and turn to low-medium heat. Add olive oil and tomatoes, and cook for 2 minutes. Add pasta and Swiss chard mixture, and stir. Crack 2 eggs over the whole mixture, and continue to stir until cooked, about 2-3 more minutes.
  4. Sprinkle generously with parmesan cheese and serve. Enjoy.

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