Pasta With Garlicky Swiss Chard And Corn – Recipe

• 12 oz. gemelli or other short pasta
• 1 c. corn kernels
• 2 tbsp. olive oil
• 1 medium onion
• 1 bunch Swiss chard
• 4 clove garlic
• Kosher salt
• pepper
• ¼ c. Grated Parmesan

Directions

1. Cook the pasta according to package directions, adding the corn during the last minute of cooking. Reserve 1/2 cup of the cooking water, drain the pasta and corn, and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and chard stems and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Add the garlic and cook, stirring, for 2 minutes.
3. Add the chard leaves to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until just tender, about 3 minutes.
4. Toss the pasta and corn with 1/4 cup of the reserved pasta water and the Parmesan (adding more water, 1 tablespoon at a time, if the mixture seems dry). Fold in the chard mixture. Sprinkle with additional Parmesan, if desired.

Prep Tip: To easily separate the chard stems from the leaves, fold the leaf in half so the outer edges touch, exposing the stem. Cut out the stem with a sharp knife.