Description
1 cup small pasta (orzo, ditalini, or mini shells)
1 tbsp olive oil
2 cloves garlic, minced
2 cups Swiss chard, chopped (stems and leaves separated)
½ cup cherry tomatoes, halved
¼ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
¼ cup toasted pine nuts (optional)
1 tbsp lemon juice
Directions:
Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Stir in the chopped chard stems and cook for 2 minutes. Add the cherry tomatoes and red pepper flakes, cooking for another 2 minutes.
Toss in the chard leaves and cook until wilted, about 2 minutes. Season with salt and black pepper.
Add the cooked pasta to the skillet and stir to combine. Remove from heat.
Mix in the grated Parmesan and lemon juice. Top with toasted pine nuts if using.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 2 servings
