Ingredients
Scale
- 6–8 ounces uncooked orecchiette pasta or other small shaped pasta
- 1/4 cup reserved pasta water if needed for sauce
- 2 tbsp olive oil
- 2 garlic cloves chopped finely
- 1/2 tsp red pepper flakes
- 1 large bunch of rainbow chard stems chopped and leaves roughly chopped
- Salt to taste
- 1/4 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 eggs or 1 per person
Instructions
- Begin by boiling a salted pot of water and cook pasta according to directions. While pasta cooks, make the rest of the dish.
- In a skillet over medium heat, add olive oil, garlic and red pepper flakes and saute for 1-2 minutes until garlic begins to lightly change in color.
- Next add the chard stems and cook for another minute. Then add the chard leaves and toss to combine and cook until wilted. You may have to add the leaves in batches but it will all cook down.
- Season with salt and adjust seasoning if needed. Then add in the cooked pasta and toss with grated Parmesan and lemon zest and add a bit of pasta water if it looks too dry or an extra drizzle of olive oil.
- Put aside pasta and cook eggs. In a small nonstick skillet, add a drizzle of olive oil and carefully crack the egg in the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main