Note: Sumac is a Middle Eastern spice that has a tart lemony flavor. You can find it in specialty shops or order it online. I used whole wheat fusilli, which required about a half cup more liquid than regular pasta and adds a denser mouthfeel to the dish. You can use regular as well—just decrease the cooking liquid by 1/2 cup.
- 2 tablespoons olive oil
- 1 bunch swiss chard, trimmed and stems removed and cut, leaves cut into 2-inch ribbons
- 1 large large shallot, thinly sliced (about 3/4 cup)
- Kosher salt and freshly ground black pepper
- Pinch of dried red chile flakes
- 4 1/2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
- 1 pound whole wheat fusilli pasta
- 2 tablespoons fresh juice and 1 tablespoon zest from 1 lemon
- 1 tablespoon sumac (see note)
- Parmigiano-Reggiano, for grating
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chard stems and season with salt and cook until they begin to soften, about 3 minutes. Add the shallots and cook until they have softened, adding another pinch of salt and the red chile flakes, about 2 minutes.
Add the stock to the pan with the fusilli and adjust the heat to maintain a vigorous boil and cook according to the package directions until the pasta has about 4 minutes left in the cooking process. Then, stir in the chard leaves and cook until the pasta and chard are done. Stir in the lemon juice and zest and adjust the seasoning as needed. Divide among plates, sprinkle with the sumac and freshly grated cheese.