Lemon Swiss Chard Pasta

5 from 53 votes

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).

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Bri Beaudoin

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)

US Customary - Metric

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