Stirring the spaghetti well is key to keep it from sticking. Adjust cooking time if you use a different pasta. If the final dish seems too dry just stir in more olive oil… and pass the Parmesan for serving. - Jenny Jones
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 bunch Swiss chard
- 1 cup water
- 4 oz. thin spaghetti, broken in half
- 1/4 teaspoon salt
- 2 Tablespoons olive oil
- 1 Tablespoon Parmesan cheese
- Remove thick stems from chard and wash well, leaving it wet. Cut into 2-inch thick slices.
- Heat oil & garlic in a large pan over medium-high heat.
- When it starts to sizzle, add the sliced chard. Cook and stir for one minute to soften.
- Stir in water, spaghetti, and salt. Bring to a boil, cover, reduce heat, and cook for 9 minutes, stirring a few times to keep spaghetti from sticking.
- Remove pan from heat, stir in the extra olive oil and Parmesan cheese.
Note: This is an updated recipe that now cooks all in one pan. Still want the original version? Click here.