This recipe is week-night easy.
Boil water and prepare 1/2 pound of whole-wheat pasta.
Meanwhile, in a skillet, put a dollop of olive oil, a clove of garlic (chopped), half an onion (chopped), and a bunch of rainbow chard (chopped, including stems). Add about 1/2 cup of water to the skillet, if necessary to prevent burning. Wilt the chard over medium heat.
Drain the pasta and then toss with the chard.
Top with grated Parmesan cheese and red pepper flakes.
Dinner in fifteen minutes flat!