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.