Corn and rice caserecce pasta with chard and lemon

Number of servings: 4




Stir-fry the onion with extra virgin olive oil in a frying pan. Boil 40 g of chard and add it to the sauté. Meanwhile, boil the caserecce pasta. Drain the caserecce and add them to the mixture, adding a little cooking water. Stir-fry, adding a pinch of salt. Serve with some lemon zest and lemon dressing.

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