I first made this dish after returning from olive oil tasting in Ojai and I was inspired to create a really fresh and simple pasta dish that highlighted good olive oil. —Jacquilyn in the Kitchen
whole wheat, thin spaghetti
good quality extra virgin olive oil
zest of half a lemon (wash and dry before zesting)
fresh lemon juice
large garlic cloves, minced
each of sea salt and black pepper
sweet grape tomatoes, cut into quarters
large leaves of organic red swiss chard, washed, destemmed and cut into thin strips
In This Recipe
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.