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Garlicky Red Chard Spaghetti

Garlicky Red Chard Spaghetti

This easy stove-top vegan recipe is a great way to serve fresh chard straight out of the garden.

Serves 2-3.


  • 6 oz uncooked spaghetti noodles
  • 1 large bunch red chard
  • 2 Tbsp olive oil
  • 1 red onion, thinly sliced in half-circles
  • 3-4 cloves garlic, minced
  • 10 Kalamata olives (or your favorite type) sliced
  • 1/8 tsp salt or to taste
  • 1/8 tsp red chili pepper flakes
  • dash black pepper


  1. Chop the red chard, removing any tough stems.
  2. In large pot of boiling salted water, add the spaghetti and bring back to boil, stirring well. Cook 8 minutes, or according to package directions for al dente.
  3. Use tongs to remove spaghetti to a holding bowl, leaving boiling water in pot.
  4. Add red chard to boiling water and boil 2 minutes, or until just tender.
  5. Reserve half a cup of the pasta water, then drain chard. Set aside.
  6. In a large, heavy skillet over medium low, warm the olive oil.
  7. Add onion, and cook about 8 minutes, stirring constantly until caramelized. Add garlic and sauté another minute.
  8. Add the reserved pasta water, the spaghetti, chard, olives, salt, red pepper flakes, and black pepper. Stir and cook a minute or two, until warmed through. Serve hot.

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