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Published: Wednesday, 7/30/2014

Dinner Tonight: Pan-Fried Spaghetti with Olives, Tomatoes, and Swiss Chard

A quick, easy dinner that can be prepared with spaghetti that‘‍s either left over or freshly cooked.

Pan-Fried Spaghetti with Olives, Tomatoes, and Swiss Chard

From Mary Bilyeu

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • pinch of red pepper flakes
  • 2 large garlic cloves, minced
  • 3 cups pre-cooked whole wheat spaghetti cut into 2" lengths
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • 2 large leaves Swiss chard, cut into 3" strips
  • 1/3 cup pitted Kalamata olives, chopped
  • 1 medium tomato, chopped
  • Parmesan cheese, for serving

Melt the oil and butter together in a large skillet over medium-high heat. When the mixture just starts to bubble, add red pepper flakes, garlic, spaghetti, salt, and pepper; cook for 5 minutes, stirring occasionally. Add the chard, olives, and tomato; cook for 1 minute.

Divide among 2 serving plates and sprinkle with cheese.

Serves 2 generously.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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