I used red chard but you can also use spinach, rocket or silverbeet.
Serves: 2
INGREDIENTS
¼ cup olive oil, plus extra to serve
2 cloves garlic, very thinly sliced
½ teaspoon chilli flakes
20 black olives, halved and pitted
250 grams dried spaghetti
250 grams chard, well washed, roughly chopped
zest and juice 1 lemon
parmesan for shaving
sea salt and ground pepper
METHOD
Combine the oil, garlic, chilli and olives in a bowl.
Cook the pasta in a large saucepan of boiling, well-salted water until al dente. Add the greens and stir to wilt then drain well.
Put the oil mixture in the saucepan the pasta was cooked in, over a high heat and when sizzling, add the pasta and greens then the lemon zest and juice. Toss everything together over the heat until well combined.
To serve: Divide between bowls and top with a generous grating of parmesan, sea salt and a grind of pepper. Drizzle with extra olive oil if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.