Description
Pasta tossed with vibrant rainbow chard, bright lemon zest, and a fried egg. A simple weeknight meal elevated.
Ingredients
Units
Scale
- 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