I used red chard but you can also use spinach, rocket or silverbeet.
Serves: 2
INGREDIENTS
¼ cup olive oil, plus extra to serve
2 cloves garlic, very thinly sliced
½ teaspoon chilli flakes
20 black olives, halved and pitted
250 grams dried spaghetti
250 grams chard, well washed, roughly chopped
zest and juice 1 lemon
parmesan for shaving
sea salt and ground pepper
METHOD
Combine the oil, garlic, chilli and olives in a bowl.
Cook the pasta in a large saucepan of boiling, well-salted water until al dente. Add the greens and stir to wilt then drain well.
Put the oil mixture in the saucepan the pasta was cooked in, over a high heat and when sizzling, add the pasta and greens then the lemon zest and juice. Toss everything together over the heat until well combined.
To serve: Divide between bowls and top with a generous grating of parmesan, sea salt and a grind of pepper. Drizzle with extra olive oil if desired.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!