Lemon Spaghetti with Swiss Chard

1/4 cup minced sweet onion (like Vidalia)

6-10 large Swiss chard leaves, roughly chopped

2 T. olive oil

salt, pepper


grated zest and juice of 3 lemons

1/4 cup olive oil

1/2 cup heavy cream

3/4 cup freshly grated parmesan cheese

1 pound spaghetti

1 1/2 cups - 2 cups of pasta water

more parmesan cheese for serving

fresh basil, optional


Sauté the onion in the olive oil until limp, then add the Swiss chard and sauté for a few minutes until wilted. Season with salt and pepper and set aside.


Grate the zest of three lemons and squeeze the juice from them, discarding the seeds. 

Bring the water to boil in a large pot and add a generous amount of salt. Cook the pasta al dente, especially since you'll add it back into the pot for a few minutes with the sauce. Drain the pasta, but reserve about 2 cups of the pasta water. 

Set aside the pasta while you make the sauce. 

It takes only a few minutes so don't worry about the pasta getting cold. 

Use the same pot in which you boiled the pasta and put in the lemon zest, olive oil, heavy cream and about 1 cup of the pasta water. Bring to a boil over high heat, add the pasta to the pot and lower the heat to medium, all the while stirring everything together. Add the lemon juice, the parmesan cheese, and the cooked Swiss chard and stir vigorously. Keep adding more pasta water until there is enough sauce. Some people like the sauce to be very loose, so if you're one of them, add more of the pasta water and keep stirring. Taste and season with more salt and pepper to your liking. Serve with additional parmesan cheese. If you have fresh basil, add a generous sprinkling of that too.