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Pasta with Sauteed Swiss Chard & Garlic | In 20 Min.
(0)
20 min
Quick
Knuspr-Küche
Ein aromatisches, schnelles Feierabendgericht aus der italienischen Küche: Frischer Mangold wird mit Knoblauch, feinem Olivenöl und Chili sanft in der Pfanne sautiert und mit Pasta sowie Parmesan vollendet. In nur 20 Minuten fertig!
Preparation method
Preparation
Put a large pot with plenty of water on for the pasta, salt generously and bring to a boil.
Wash the Swiss chard thoroughly and shake dry. Separate the firmer stems from the leaves. Cut the stems into approx. 1 cm wide pieces and roughly cut the leaves into bite-sized strips.
Peel the garlic cloves and slice them thinly. Wash the lemon in hot water and finely grate some zest.
Chef's tip
For an extra nutty crunch, you can sprinkle toasted pine nuts or chopped walnuts over the pasta before serving.
The starchy pasta water is the secret to binding the olive oil, Parmesan and pasta – do not pour it all away under any circumstances!
75 min
Under an hour
