Spaghetti with Wilted Greens, Lemon and Parmesan

, from Issue #89. March, 2020
Photography by Josh Griggs.
Spaghetti with Wilted Greens, Lemon and Parmesan

I used red chard but you can also use spinach, rocket or silverbeet.

Serves: 2


¼ cup olive oil, plus extra to serve
2 cloves garlic, very thinly sliced
½ teaspoon chilli flakes
20 black olives, halved and pitted
250 grams dried spaghetti
250 grams chard, well washed, roughly chopped
zest and juice 1 lemon
parmesan for shaving
sea salt and ground pepper


Combine the oil, garlic, chilli and olives in a bowl.

Cook the pasta in a large saucepan of boiling, well-salted water until al dente. Add the greens and stir to wilt then drain well.

Put the oil mixture in the saucepan the pasta was cooked in, over a high heat and when sizzling, add the pasta and greens then the lemon zest and juice. Toss everything together over the heat until well combined.

To serve: Divide between bowls and top with a generous grating of parmesan, sea salt and a grind of pepper. Drizzle with extra olive oil if desired.