Name: Lemon Swiss Chard Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lemon; 10 oz linguine ((or spaghetti or fettucini)); ⅓ cup pitted green olives ((see note 1)); 2 tablespoons capers + 1 teaspoon brine ((from jar)); ⅓ cup extra virgin olive oil; 1 large diced yellow onion ((about 2 cups)); 5 cloves minced garlic; ¼ teaspoon red pepper flakes; 1 bunch chopped Swiss chard ((see note 2)); 1 tablespoon butter ((or more olive oil)); ½ teaspoon fine sea salt; ½ cup grated Parmesan ((more for garnish, see note 3)); ¼ cup chopped flat-leaf parsley; black pepper ((to taste))

Why you'll love this recipe

Flavor packed: This delicious, restaurant-quality pasta is sure to impress. This recipe uses umami rich ingredients to add flavor with minimal effort. The capers and olive sauce melds into the noodles, adding the perfect balance of flavor and acidity.

Weeknight friendly: This recipe takes just 25 minutes to make. And, leftovers keep well. So it's perfect for delicious weeknight dinners.

Light and fresh: This recipes uses pasta water and a bit of butter to emulsify the lemon sauce. It doesn't use any cream, so the end result tastes surprisingly light.

Perfect spring and summer pasta: This pasta is a great way to use up a whole bunch of Swiss Chard! The bright flavors are perfect for spring and summer months. But you can keep enjoying this dish through the fall since Swiss Chard's still in-season.

Ingredients (and substitutes)

This Lemon Swiss Chard Pasta is one of our favorite "pantry pastas". It leans heavily on jars and basic pantry items—like garlic, onion, red pepper flakes, capers, and pasta noodles.

Here's what you need to make this recipe:

Ingredients to make Evergreen Kitchen's Swiss Chard Pasta recipe.

Pasta: This recipe calls for dried linguine noodles. But other long noodles work too—like spaghetti, fettuccine, or tagliatelle.

Swiss Chard: You can use any type of Swiss Chard (such as green, rainbow or red). Or, substitute another sturdy leafy green like kale. Some readers have happily used spinach instead.

Green Olives: I usually use Cerignola olives for this pasta. But other types of green olives work too. Just don't use olives that have been pre-stuffed with cheese, peppers, or other ingredients. Measure out the olives after remove their pits.

Capers: This pasta uses both capers and the brine that they're packed in. It adds bright, salty flavor to the dish.

Lemon: Fresh lemon is a must-have for this recipe! It's easier to zest the lemon first, then juice it.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

How to make (step-by-step photos)

Adding pasta to a pot of boiling water to cook. — 1. Cook pasta until al dente.

Olives, lemon zest, and other ingredients in a food processor. — 2. Mince olives, capers, and lemon.

Sauteing onion and garlic in a skillet. — 3. Cook onion and garlic in skillet.

Adding swiss chard to a skillet of onions and garlic for pasta. — 4. Add Swiss Chard and lightly cook.

Cooked pasta in a skillet on the stove. — 5. Add cooked pasta to the skillet.

Tongs tossing pasta with cheese and swiss chard in a skillet. — 6. Add everything else, then toss to coat.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Tips

Whole olives have the best flavor/texture: Pitted olives are convenient. But they don't have as good taste or texture. Because once olives are pitted, there's a lot more surface area exposed to the brine they're packed in. So, pitted olives can be softer/mushier—and likely saltier too. In a pinch, you can definitely use them. But whole olives have noticeably better taste and texture.

How to pit olives at home: It's super simple to remove olive pits at home. All you have to do is scatter the olives on a cutting board. Then, use the flat side of your knife to gently press down on them. The olives will split under the pressure, and then you can pull the pits out with your fingers.

Getting more juice from lemons: Extract more juice by rolling the lemon on the counter before juicing it (just like in our Hibiscus Lemonade recipe).

Save your pasta water: The water that your pasta is boiled in is slightly starchy, so it's great for emulsifying sauces. This cooking technique is also great for Mushroom Miso Pasta and Vegan Vodka Sauce Pasta.

Gluten Free option: Just use gluten free pasta noodles. Some of the best gluten free pastas use a blend of alternative flours (such as corn and rice), for better texture. But use the brand you like best. I usually cook gluten free pasta for less time than listed on the package. This prevents it from getting mushy.

Vegan option: For the butter, use a vegan butter substitute (such as Miyokos or Earth Balance sticks)...or use more olive oil. Then, use a meltable vegan parmesan cheese substitute—or skip it altogether.

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