This quick and delicious Lemon Swiss Chard Pasta is bursting with flavor. Garlic, capers and green olives make a restaurant-quality sauce—with the perfect balance of flavor and acidity. Less than 30 minutes to make. Perfect for weeknights! (Vegetarian, with Vegan and Gluten-Free option).
This mouthwatering Lemon Swiss Chard Pasta is one of the most popular recipes on the blog. And for good reason! It features an easy umami-packed sauce made from green olives, capers, lemon, and garlicky olive oil. The flavor combo is bright, fresh, and bursting with flavor.
The finished pasta definitely screams "garlic" and lemon", rather than "olives" and capers". But don't be fooled because olives and capers really make this dish special. Make sure to shower the pasta with cheese at the end, because pasta's always better with cheese.
Jump to:
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:
- 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)
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.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Lemon Swiss Chard Pasta
This quick and delicious Lemon Swiss Chard Pasta is bursting with flavor. Garlic, capers and green olives make a restaurant-quality sauce—with the perfect balance of flavor and acidity. Less than 30 minutes to make. Perfect for weeknights! (Vegetarian, with Vegan and Gluten-Free option).
Pin Recipe
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)
Instructions
- Prep lemon: Zest 1 lemon, removing just the yellow zest (avoid white pith). Then, juice the lemon (you should have about ¼ cup of juice). Set aside.
- Cook pasta: Bring a large pot of salted water to boil. Cook 10 oz linguine until al dente, according to package directions. Reserve 1 cup of pasta water, then drain noodles.
- Mix olives and capers: Meanwhile, to a food processor, add ⅓ cup pitted green olives, 2 tablespoons capers + 1 teaspoon brine, lemon juice and zest. Pulse until a rough paste forms, scraping down the sides as needed.
- Cook sauce: Heat ⅓ cup extra virgin olive oil in a large skillet over medium heat. Cook 1 large diced yellow onion, until very soft and golden brown on the edges, about 10 minutes. Add 5 cloves minced garlic and ¼ teaspoon red pepper flakes. Cook until fragrant, 1 to 2 minutes. Stir in 1 bunch chopped Swiss chard and cook until it begins to wilt, about 2 minutes.
- Combine: Add pasta, 1 tablespoon butter, the olive and caper mixture, and ½ cup of the reserved pasta water. Toss to coat noodles. Sprinkle with ½ teaspoon fine sea salt and ½ cup grated Parmesan , then toss to mix. Slowly drizzle in as much of the remaining ½ cup of the reserved pasta water needed so the noodles are evenly coated with sauce. Sprinkle with ¼ cup chopped flat-leaf parsley. Taste and season with black pepper (and more salt if needed). Garnish with more cheese.
Notes
- Green olives: Such as Cerignola (feel free to use your favorite green olive). We recommend buying whole olives with pits. Whole olives tend to have better flavor and texture. To pit olives at home: Use the flat end of your knife to gently squash whole olives on a cutting board. The olive will split, and you can pull out the pit with your fingers. Measure ⅓ cup of olives after pitting. That said, if you bought pitted olives, those will work too!
- Swiss chard: Can be green, rainbow, or red Swiss chard. The stalks take longer to cook than the leaves, so slice the stalks smaller than the leaves so they cook quickly.
- Parmesan cheese: Imported Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for cheese labelled as "vegetarian friendly" or lists "microbial enzymes" as an ingredient (instead of rennet). Asiago cheese is also a good alternative. For a vegan option, use a vegan shredded Parmesan substitute or skip entirely and add more salt (to taste).
- Vegan option: Use a vegan shredded Parmesan substitute. Or in a pinch, skip entirely and add more salt to taste.
- Gluten-Free option: Use gluten-free pasta noodles, making sure not to overcook them (as gf noodles can quickly become mushy).
- Storing leftovers: Refrigerate extra pasta in an airtight container for up to 3 days. I recommend adding a bit more fresh lemon and salt to your leftovers just before eating. This helps to brighten up the flavors again.
Nutrition
Calories: 563kcal | Carbohydrates: 64g | Protein: 17g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 964mg | Potassium: 596mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5192IU | Vitamin C: 46mg | Calcium: 228mg | Iron: 3mg
Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
Suzanna C says
This is a favorite in our house! It's truly a spectacular dish. Sometimes if I'm out of chard I'll swap spinach instead. Lovely!
bri says
Hi Suzanna! We're thrilled to hear this recipe is a hit in your home. Spinach as a swap sounds great! Thanks for sharing
Ramona says
I made the recipe tonight. I loved the depth of flavor with all the yummy ingredients. I also appreciate that it can easily be made gluten free. I will for sure be making this again! Thank you!
bri says
Hi Ramona - Yay, glad to hear you enjoyed this pasta recipe! Thank you for sharing! Have a great week ahead
Kelly Y says
This is my absolute favourite pasta! Have been making this recipe all spring and summer.
bri says
Hi Kelly! Yay, so glad to hear you're enjoying this pasta. Thank you so much for taking the time to write in!
Brian says
Made this earlier this week and just finishing the leftover now. Yum yum. Really love the Cerignola olives - I hadn't used them before but so good!
bri says
Hi Brian - So glad to hear you enjoyed this recipe! Cerignola olives are one of our favorites. Thanks for taking the time to write in!
Marie says
Loved the flavours in this dish! I added baby spinach for more greens.
bri says
Hi Marie - Woohoo, we're thrilled to hear you enjoyed this swiss chard pasta. Good call with adding extra spinach too!
Nancy Gray says
We have made this many times. Love it. Great way to use up chard when the garden is bursting. I have shared the recipe with friends who have veggie gardens. (I do reduce the amount of pasta a bit so there is a greater ratio of chard to pasta.)
bri says
Hi Nancy - Yay, we're so glad to hear you're enjoying this pasta recipe! What a lovely way to use up your homegrown chard. I can't wait to plant some ourselves this year! Thank you for sharing the recipe with your friends too. Have a great week ahead!
Frank says
WOW! This was fabulous. My girlfriend said it was better than going out for dinner. We'll be making this again for sure.
bri says
Hi Frank - We're thrilled this pasta was a hit! Hope you and your girlfriend have a great rest of your week!
David says
My turned out quite bitter. Maybe the brine and lemon juice combo? Do you think I could add a teaspoon of brown sugar and caramelize the onions maybe? 🤷🏻♂️
bri says
Hi David! Hmm if you followed the recipe it shouldn't turn out bitter. There's only 1 tsp of brine so I don't think that's it. One thought is the lemon zest...did you by chance get into the white pith? When zesting the lemon, you only want the thin, bright yellow surface layer ("zest"). Go to far, and you'll hit the white layer ("pith") underneath that's bitter. So if that was added, it could be the reason!
To balance out a dish that's bitter, you could adjust by adding a tiny bit of honey or sugar to taste. I actually usually start with adding a bit more fat (such as melted butter, olive oil, etc.) and salt, and then see if sugar is needed. It might sound surprising, but it often helps as a first step!
Jessica says
I made this pasta yesterday it was also relatively simple as I already had most of the ingredients! I did sub spinach for swiss chard as I didn't have any chard handy, and it did clump up a little but it was so tasty! I went back for seconds!
Thanks for sharing!
bri says
Hi Jessica - We're happy to hear you loved this pasta! Good thinking with the spinach, glad it worked out well! Thank you for taking the time to leave a review. Hope you're enjoying summer!
Christina says
This was delicious!! I love growing Swiss chard, so I'm always looking for yummy ways to use it! We made it vegan by using a block of Violife vegan Parmesan. I chopped up the chard stems and threw them in with the onions. Will definitely make this again!
bri says
Yay, we're so thrilled to hear that Christina! Glad to hear you enjoyed the recipe. Great idea using Violife vegan parm in this — sounds delish!
Lauren S says
Made this last night with our first Swiss Chard from the garden! Absolutely delicious!!
bri says
Hi Lauren! Wow, it's such an honor that you used your first harvest of homegrown Swiss Chard for this recipe! Glad you enjoyed this past. Thank you so much for sharing!
Lisa says
This will be one of my favorite recipes. Love the Mediterranean flavors and so quick and easy. Never quite know what to do with Swiss chard. This is now my go to recipe for it. Love it!!
bri says
Hi Lisa! Yay, we're thrilled to hear you enjoyed this pasta recipe! It's definitely a great way to use Swiss chard. Hopefully there will be lots of swiss chard in your future this summer! Have a great weekend ahead
Jac says
Made this for dinner tonight with chard from the garden and it was delicious. Will make again as it had such a lovely flavour. A great recipe where you don’t have to be so precise with measurements which makes it perfect for a relaxed dinner.
bri says
Hey Jac! Wow, that's so special you used homegrown chard for this recipe! We feel honored:) Glad to hear you enjoyed this pasta. Thanks for taking the time to write in a review - we really appreciate it!
Erin says
Made this for dinner last night, guys. The fam LOVED it. Thanks for the recipe!
bri says
Hi Erin! Yay, glad to hear you made this recipe - AND that your fam loved it too! Thanks for sharing!
Cynthia says
Yum this pasta was delicious! Will definitely make again.
bri says
We're thrilled to hear that Cynthia! Thanks for taking the time to leave a review!