Lemon, Chard, & Caper Pasta

Lemon, Chard, & Caper Pasta

Adapted from Lemon Swiss Chard Pasta by Bri Beaudoin, Evergreen Kitchen.

Bright, simple, and a great way to use a big bunch of chard in one go.

Ingredients

• 1 large bunch chard, stems and leaves separated, chopped

• 12 oz pasta (short shape works well)

• 3 tbsp olive oil

• 3 cloves garlic, thinly sliced

• 2 tbsp capers, drained

• Zest and juice of 1 lemon

• 1/2 cup grated Parmesan, plus more for serving

• Red pepper flakes, to taste

• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente, reserving 1 cup of pasta water before draining.

2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chard stems and sauté 3–4 minutes until tender.

3. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.

4. Add chard leaves in batches, stirring until wilted.

5. Stir in capers, lemon zest, and lemon juice.

6. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss to combine, adding more water as needed to loosen the sauce.

7. Remove from heat, stir in Parmesan, and season with salt and pepper. Serve with extra Parmesan on top.