Fall reminds me of my high school soccer days when we had pasta parties every week before our games at a different home. So, I thought it'd be fun to relive those days, but with a little twist — sans soccer and gluten.
Because we all need a lil' pasta in our lives. Don't you think? I mean, who doesn't love a hearty pasta dish when the weather starts to get a bit cooler and the leaves start to turn? It's that time of the year to pack up our gardens and pour the last of the fresh herbs into autumn dishes.
See all Swiss chard recipes.
- 1 Cup gluten-free penne
- 1 head Swiss chard, cut into 1/2-inch pieces
- 1 Tablespoon extra-virgin olive oil
- 1/2 Cup Kalamata olives
- 1/4 Cup cilantro
- 2 scallions, sliced thinly
- 1 Teaspoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1 Teaspoon lemon zest
- 1/4 Teaspoon smoked paprika
- 1/4 Teaspoon sea salt
- 1/4 Teaspoon freshly ground pepper
Bring a large pot of water to a boil. Cook the penne according to the package directions. Remove from the heat, drain, and set aside.
Meanwhile, in a large skillet, cook the Swiss chard in olive oil over medium heat until wilted, about 4 minutes. Remove from the heat and transfer to a large serving bowl. Add the cooked penne, olives, cilantro, scallions, vinegar, lemon juice, lemon zest, smoked paprika, sea salt, and pepper and gently toss to combine. Serve warm.