About this recipe:A delicious and satisfying Mediterranean-inspired blend of Swiss chard, olives, garlic and sun-dried tomatoes tossed with pasta.
1 (500g) pack fusilli pasta
2 tablespoons olive oil
1 bunch Swiss chard, stems removed and chopped
50g (2 oz) oil-packed sun-dried tomatoes, chopped
100g (4 oz) pitted, chopped Kalamata olives
50g (2 oz) pitted, chopped green olives
1 clove garlic, minced
4 tablespoons freshly grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
Heat the oil in a frying pan over medium heat. Stir in the chard and cook for a few minutes, letting it's liquid evaporate. Stir in the sun-dried tomatoes, kalamata olives, green olives and garlic. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.