Lemon Garlic Pasta w/ Swiss Chard

By • April 1, 2014 0 Comments

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Author Notes: 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

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Serves 2

  • 4 ounces whole wheat, thin spaghetti
  • 2 tablespoons good quality extra virgin olive oil
  • 1 teaspoon dried oregano
  • zest of half a lemon (wash and dry before zesting)
  • 2 teaspoons fresh lemon juice
  • 2 large garlic cloves, minced
  • 1 pinch each of sea salt and black pepper
  • 3/4 cup sweet grape tomatoes, cut into quarters
  • 3 large leaves of organic red swiss chard, washed, destemmed and cut into thin strips
  1. 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.
  2. Combine olive oil, oregano, lemon zest, lemon juice, minced garlic, salt and pepper in a small bowl and mix well.
  3. 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.
  4. Add the pasta to the sauce, mix well and heat for an additional minute, then serve.

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