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 Houston
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.
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.
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.
Sprinkle generously with parmesan cheese and serve. Enjoy.