Serves 4


  • 3 Tbsp. olive oil, plus more for drizzling
  • ½ onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 scallions, white and pale green parts left whole and greens thinly sliced
  • ½ pound Swiss chard, stems halved lengthwise and center ribs removed from leaves and leaves cut crosswise into thin ribbons
  • Pinch of crushed red pepper flakes
  • Big pinch (up to 1½ tsp.) of dried oregano
  • Small head broccoli, florets cut into bite-size pieces and stems peeled and thinly sliced crosswise
  • ½ cup water
  • Scant ⅓ pound cooked and cooled short pasta (such as trofie, orzo or rotini)
  • Handful of fresh flat-leaf parsley, chopped
  • Grated Parmesan, to taste
  • Lemon juice, to taste
  • Salt and pepper, to taste


    Active time: 15 minutes
    Total time: 25 minutes

    In a large skillet, heat 3 Tbsp. olive oil over medium heat. Add onion and garlic and stir 1 minute. Add scallions, Swiss chard stems, crushed red pepper flakes and dried oregano and cook about 3 minutes.

    Raise the heat to medium-high; add broccoli florets and cook 1 minute. Add chard leaves, ½ cup water and salt and pepper to taste and cook until chard is wilted, about 3 minutes.

    Add cooked pasta. Stir in reserved broccoli stems, parsley and a drizzle of olive oil. Divide among 4 bowls, top with Parmesan, drizzle with lemon juice and serve immediately.

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