One Pan Spaghetti With Swiss Chard (Print version)
A simple one-pan spaghetti with Swiss chard, garlic, olive oil, and Parmesan for a quick vegetarian dinner with very little cleanup.
# Ingredients:
For the pasta
01 -
2 tablespoons extra-virgin olive oil, plus more for finishing
02 -
1 bunch Swiss chard, stems thinly sliced and leaves cut into ribbons
03 -
4 cloves garlic, thinly sliced
04 -
1/4 teaspoon red pepper flakes, optional
05 -
8 oz (225 g) spaghetti, broken in half
06 -
2 cups (480 ml) low-sodium vegetable broth
07 -
1 1/2 cups (360 ml) water, plus more if needed
08 -
3/4 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
To finish
10 -
1/2 cup (45 g) finely grated Parmesan cheese
11 -
1 tablespoon fresh lemon juice
12 -
1 teaspoon lemon zest
13 -
2 tablespoons chopped fresh parsley or basil
# Instructions:
01 -
Wash the Swiss chard well. Slice the stems thinly and cut the leaves into wide ribbons, keeping them separate.
02 -
Heat 2 tablespoons olive oil in a wide 12-inch skillet over medium heat. Add the chard stems and cook for 3 minutes, stirring often, until they begin to soften.
03 -
Stir in the garlic and red pepper flakes. Cook for 30-45 seconds, just until fragrant. Do not let the garlic brown.
04 -
Add the spaghetti, broth, water, salt, and black pepper. Bring to a boil, then reduce to a lively simmer. Cook uncovered for 9-11 minutes, stirring every 2 minutes, until the pasta is almost al dente.
05 -
Fold in the chard leaves and cook for 2-3 minutes, until the leaves are wilted and the spaghetti is tender. Add a splash of hot water if the skillet gets too dry.
06 -
Remove the skillet from the heat. Stir in Parmesan, lemon juice, lemon zest, and herbs until the pasta looks glossy. Taste and adjust salt and pepper before serving.
# Good to know:
01 -
Best served right away while the sauce is glossy.
02 -
Use a wide skillet so the pasta cooks evenly.
03 -
Add white beans during the last 3 minutes for extra protein.