A simple swiss chard pasta recipe made with orecchiette, Parmesan and fresh Lemon makes for a light and quick weeknight dinner.
When we moved into our house last year, I had a goal, a dream, if you wish to start a vegetable garden. (PS. I’m always sharing garden stories on my Instagram), Now I was, and am new to gardening so we started small. A simple raised bed and easy to grow vegetables to learn from, such as red lead lettuce, kale and rainbow chard.
Well, my friends, my rainbow chard plant is booming! The leaves are big, the stems vibrant hot pink and yellow and we can’t harvest enough of it, since it is growing so abundantly. 
Aren’t those colors just stunning? So alas, I have been finding ways to use these gorgeous leaves of rainbow chard in various recipes. Today, we have a simple pasta recipe with Swiss chard, bright lemon zest and of course, loads of Parmesan cheese. Orecchiette with Swiss chard will be the summer dinner staple as it’s quick to prepare, savory and bright and perfect for summer dinners. Plus, there’s an egg on top, so there’s that.
How to use Swiss chard in recipes?
Rainbow chard and Swiss chard are quite similar besides their colorful differences. Swiss chard has tender leaves that you could use the same way you would use spinach. The stalks are pretty tender as well, and once chopped up, Swiss chard can be sauteed and added to recipes such as my mini potato and chard knishes or chopped up and left raw in a rainbow chard salad. And the leaves would be perfect in chard and garlic scape pesto as well!
Also would like to mention that Swiss chard, like other leafy greens, cooks down to almost nothing. So a large bunch of raw chard will yield half the amount, so just keep that in mind.
Can you eat the stems of Rainbow Chard?
Yes! chard stems are lovely and tender. You can eat chard stems raw or cooked, but I personally prefer them sauteed with a bit of olive oil, garlic and salt. Just chop the stems up into 1/2 inch pieces and add them to your recipes. The colors should keep well, making for an eye catching dish.
What Recipes can I add Swiss Chard to?
Substitute Swiss chard leaves for grape leaves in my Grape Leaves Recipe
Add chopped Swiss chard and chard stems to vegetarian pasta fagioli for added greens.
Stuff chard and ricotta in a calzone or on top of breakfast pizza
Lemon and Swiss Chard Orecchiette
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Pasta tossed with vibrant rainbow chard, bright lemon zest, and a fried egg. A simple weeknight meal elevated.
Ingredients
- 6-8 oz (170-227 g) uncooked orecchiette pasta or other small shaped pasta
- 1/4 cups (59 ml) reserved pasta water if needed for sauce
- 2 tbsp olive oil
- 2 tbsp garlic cloves chopped finely
- 1/2 tsp red pepper flakes
- 1 large bunch rainbow chard stems chopped and leaves roughly chopped
- Salt
- 1/4 cups (59 ml) freshly grated Parmesan cheese
- 1 lemon zest
- 2 eggs or 1 per person
Instructions
- Boil salted water and cook pasta according to package directions.
- While pasta cooks, prepare the remaining ingredients.
- In a skillet over medium heat (approximately 350°F/177°C), sauté olive oil, garlic, and red pepper flakes for 1-2 minutes, until garlic is lightly browned.
- Add chard stems and cook for 1 minute.
- Add chard leaves, tossing to combine and cook until wilted. Add leaves in batches if necessary.
- Season with salt to taste.
- Add cooked pasta and toss with Parmesan cheese and lemon zest. Add pasta water or olive oil if needed.
- Set aside the pasta.
- In a small nonstick skillet, add a drizzle of olive oil and cook eggs to your liking.
Notes
- For deeper flavor, lightly toast the chard stems before adding the leaves to the pan.
- If you don’t have rainbow chard, substitute with regular chard, spinach, or kale.
- For easier cleanup, cook the eggs in the same skillet you used for the chard, after wiping it clean.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I use regular chard instead of Swiss chard for the orecchiette?
Yes, you can use regular chard, but keep in mind that the flavor and texture may vary slightly from Swiss chard.
What type of egg should I use on top of the pasta?
A large egg is recommended, preferably a fresh one, to ensure a runny yolk that will enhance the dish when mixed in.
How can I make the lemon flavor more pronounced in the dish?
You can increase the amount of lemon zest and add a splash of fresh lemon juice right before serving to brighten the flavor.
