Quick and easy weeknight pasta recipe topped with micro swiss chard and micro kale. A delicious and healthy family-friendly meal everyone will love!
Ingredients:
-1 lemon
-12oz pasta of your choice
-1/2 cup pitted olives of your choice (we recommend castelvetrano olives)
-1/3 cup extra virgin olive oil
-1 large yellow onion, diced
-6 garlic cloves, minced
-1/4 teaspoon red pepper flakes
-1/2 bunch swiss chard, chopped
-1/2 bunch kale, chopped
-1 tablespoon butter
-1/2 teaspoon salt
-1/2 cup grated parmesan or pecorino cheese
-pepper to taste
-1 small package of swiss chard and kale microgreens to serve
Instructions:
- Zest and juice the lemon, set aside.Â
- Cook pasta according to package. Set aside 1 cup of pasta water, drain the rest.
- Blend olives and lemon juice in a food processor or blender until it forms a paste. Add water if needed.
- Heat olive oil in a large skillet. Cook onion until soft and translucent, about 7 – 10 minutes.
- Add garlic and red pepper flakes and cook for 1 – 2 minutes more.Â
- Stir in swiss chard and kale and cook for 1 – 2 minutes until they begin to wilt.Â
- Stir in pasta, butter, the olive and lemon juice mixture and 1/2 cup of the pasta water.
- Sprinkle in salt and grated parmesan or pecorino cheese, toss to combine.
- Add in remaining 1/2 cup of pasta water as needed, so pasta is evenly coated with sauce.
- Taste and season with more salt and pepper, as desired.Â
- Top with additional grated cheese and microgreens.
Serve and enjoy! Recipe inspired by Evergreen Kitchen.
