In a medium pot, bring salted water to a boil and cook pasta according to package directions. I like my pasta al dente, so I cooked it for about 5 minutes. Set aside.
Combine olive oil, oregano, lemon zest, lemon juice, minced garlic, salt and pepper in a small bowl and mix well.
In a medium saute pan, heat 1 spoonful of the olive mixture for 1 minute. Next add the tomatoes and let cook for about 3 minutes, until the tomatoes begin to break down. Add the remaining olive mixture and swiss chard, cook for an additional 2 minutes.
Add the pasta to the sauce, mix well and heat for an additional minute, then serve.