8 oz spaghetti noodles
1 bunch fresh Red Dog Farm Rainbow Chard
2 cloves finely minced Fresh Garlic
Optional: pinch of red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup coarsely grated Pecorino-Romano cheese (can also use Parmesan or Asiago)
fresh ground black pepper to taste
salt to taste

Prepare pasta as desired and set aside with a little olive oil so it doesn’t stick together. Wash and cut chard leaves into crosswise strips about 1/2 inch wide, cutting out large inner chard stems if desired. Heat olive oil over medium heat and add minced garlic and hot pepper flakes if desired. Saute for a minute, then add chard. Saute for a few minutes until chard is slightly wilted, then add cooked pasta and half the grated cheese and salt and pepper as needed. Toss it all together a few times so the cheese begins to melt. Serve hot with more grated cheese on top!