Each week in the summer I get a weekly veggie box and each year I get Swiss chard and have had no idea what to do with it. Last year I tried this and ended up having it 2 or 3 more times throughout the rest of the summer. Now I can't wait to get Swiss chard this year!!! Delicious.
2 ounces small shell pasta, uncooked
1 tablespoon olive oil
2 garlic cloves, chopped finely
½ teaspoon red pepper flakes
1 large bunch Swiss or Rainbow chard, stems chopped and leaves roughly chopped
Salt and pepper, to taste
¼ cup freshly grated Parmesan cheese
Zest of 1 lemon
2 eggs, 1 per person
Cook pasta according to package directions. In skillet over medium heat add olive oil, garlic and red pepper flakes. Saute’ 1-2 minutes. Add chard stems and cook 1 minute. Add leaves, toss to combine and cook until wilted. Season with salt and pepper. Add pasta and toss with grated Parmesan cheese and lemon zest. Make a soft fried egg and put on top of each serving.