Orecchiette with Swiss Chard, Parmesan and Lemon

A light and flavorful pasta dish featuring tender orecchiette, vibrant Swiss chard, fresh lemon zest, and a sprinkle of Parmesan. This simple recipe comes together quickly, making it a perfect choice for a fresh and satisfying weeknight dinner.

Why You’ll Love This Recipe

This pasta is fresh, bright, and comforting without being heavy. The orecchiette cradles bits of chard and Parmesan beautifully, while the lemon zest adds a zippy finish. A touch of red pepper flakes gives just the right amount of warmth. To make it extra special, a fried egg on top creates a luscious sauce when the yolk mingles with the pasta. It’s a simple Italian-inspired dish that feels elegant yet approachable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6–8 ounces uncooked orecchiette pasta (or other small-shaped pasta)

• 1/4 cup reserved pasta water (if needed)

• 2 tablespoons olive oil

• 2 garlic cloves, finely chopped

• 1/2 teaspoon red pepper flakes

• 1 large bunch rainbow chard, stems chopped and leaves roughly chopped

• Salt, to taste

• 1/4 cup freshly grated Parmesan cheese

• Zest of 1 lemon

• 2 eggs (or 1 per person)

Directions

1. Boil a large pot of salted water and cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.

2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes and sauté for 1–2 minutes until garlic turns lightly golden.

3. Add chopped chard stems and cook for 1 minute. Then add the chard leaves, tossing until wilted. You may need to add the leaves in batches.

4. Season with salt, then stir in the cooked pasta. Toss with Parmesan cheese and lemon zest, adding a splash of pasta water or drizzle of olive oil if the mixture looks dry.

5. In a separate small nonstick skillet, heat a drizzle of olive oil and fry eggs until desired doneness.

6. Serve pasta topped with fried eggs and an extra sprinkle of Parmesan if desired.

Servings and timing

Servings: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

• Swap rainbow chard for spinach, kale, or beet greens.

• Add anchovies to the garlic and olive oil for a salty, umami depth.

• Use Pecorino Romano instead of Parmesan for a sharper flavor.

• For a vegetarian twist, omit the egg and serve with toasted pine nuts or walnuts.

• Make it heartier by adding sautéed mushrooms or white beans.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the pasta. Eggs are best cooked fresh, so make them just before serving.

FAQs

Can I use another type of pasta besides orecchiette?

Yes, small pasta shapes like farfalle, penne, or shells work well.

Do I have to use rainbow chard?

No, you can use any type of Swiss chard, spinach, or kale.

Can I make this dish vegan?

Yes, simply omit the eggs and Parmesan or use a plant-based Parmesan alternative.

How do I keep the garlic from burning?

Cook it on medium heat and stir constantly until it just turns golden.

Can I add protein to this recipe?

Yes, grilled chicken, shrimp, or cannellini beans make great additions.

What if I don’t like spicy food?

Leave out the red pepper flakes or reduce the amount for a milder dish.

Can I make this ahead of time?

It’s best served fresh, but you can cook the pasta and greens in advance and quickly reheat before serving.

How do I make the egg perfectly for this dish?

Fry it sunny-side up or over-easy so the yolk stays runny and coats the pasta.

What’s the best way to zest the lemon?

Use a microplane or fine grater to remove just the yellow skin, avoiding the bitter white pith.

Can I double this recipe?

Yes, just double all ingredients, but cook the chard in batches so it wilts evenly.

Conclusion

Orecchiette with Swiss Chard, Parmesan and Lemon is a bright, comforting pasta that balances leafy greens with citrus and cheese for a simple yet satisfying meal. Topped with a fried egg, it feels both rustic and elegant, making it an ideal dish for a quick weeknight dinner or a special yet easy treat.