- Cook pasta in a medium saucepan of boiling salted water according to manufacturer’s instructions.
- In the meantime, heat cooking oil in a large skillet over medium-high heat and sauté Swiss chard stems briefly, for 1 minute. Add leaves and cook briefly to wilt. Set aside.
- Drain pasta and return to saucepan.
- Add Swiss chard, olive oil, almonds, Parmesan, herbs, and lemon zest and juice. Season with salt and pepper to taste and serve.
This recipe is being made available to you as part of My homemade lunch campaign, an initiative of La Tablée des Chefs, presented by IGA in collaboration with the Government of Quebec. Starting August 18th, make a $2 donation in any IGA supermarket to encourage our youth to cook! www.tableedeschefs.org