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
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.
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