Summer Orecchiette with Chard & Fennel

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenSummer Orecchiette with Chard & Fennel
Skill Level
Preparation Time 10 minutes Total Time 30 minutes
Servings 4 Cost Per Serving $1.60
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250g (about 2 cups)Orecchiette Pasta
3 cupsRainbow Chard (or any leafy greens), roughly chopped
1 cupFennel, thinly sliced
1 tbspSummer Savory
1Small Onion
2 clovesGarlic, crushed and roughly chopped
1/2 tspChili Flakes (optional)
1 tsbpLemon Juice
2 tsbpOlive Oil or Grape Seed Oil
3 tbspParmesan or Pecorino Cheese, grated
To tasteSea Salt and Freshly Ground Black Pepper


  1. Bring a large pot of water to a boil.
  2. Add your oil to a large sauté pan over medium heat. Once the oil begins to shimmer, add your onions and cook for about 3 minutes. Add your garlic, chili flakes (optional), summer savory, and fennel. Stir gently, turn the heat down to medium low and leave to sauté for about 10 minutes. Stir occasionally to make sure the mixture does not burn.
  3. Once your water is boiling, add a pinch of salt and drop your pasta in. Cook for 2 minutes less than the directions on the package call for.
  4. When your pasta is ready, carefully remove it from the boiling water using a slotted spoon and place directly into the sauté pan. Add a little bit of the pasta water to the pan. Add your chard to the saute pan and cook, stirring gently, for about 1 minute.
  5. Remove from heat and season with salt, pepper, a squeeze of lemon juice and some grated cheese.


  • One cup of rainbow chard contains 7 times as much K and twice as much vitamin A as you need in a day. Both of these vitamins are fat-soluble, which means that whatever your body does not use immediately will be stored up for when it is needed.
  • Vitamin K helps the blood clot, which is important for wound healing. If you are on blood thinning medication, be sure to keep the amount of leafy greens in your diet stable from day to day.
  • Vitamin A functions as an antioxidant, keeping your immune system strong and helping to maintain healthy eyes.
  • Eating green leafy vegetables each day is associated with a lower risk of ovarian, lung and stomach cancers. In a study that followed almost 30,000 women over 10 years, the women who ate the most leafy greens were 56% less likely to develop ovarian cancer than the women who rarely ate leafy greens.