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:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!