Lemon Penne Pasta

0 Cook the pasta. Bring a large pot of salted water to boil. Cook 10 oz penne until al dente, according to package directions. Reserve 1 cup of pasta water, then drain noodles.
1 Make the sauce. Heat extra virgin olive oil in a large skillet over medium heat. Add 1/2 large yellow onion, diced, until very soft and golden brown on the edges, about 10 minutes. Add in 5 cloves minced garlic and ¼ teaspoon red pepper flakes. Cook until fragrant, about 1 to 2 minutes. Stir in 1 bunch chopped Swiss chard and cook until it begins to wilt, about 2 minutes.
2 Combine everything.  Add pasta, 1 tablespoon butter, and ½ cup of the reserved pasta water. Toss to coat noodles. Sprinkle with ½ teaspoon fine sea salt and ½ cup grated Parmesan , then toss to mix. Slowly drizzle in as much of the remaining ½ cup of the reserved pasta water needed so the noodles are evenly coated with sauce.
3 Serve and enjoy! Serve pasta with protein of your choice! I served mine with pan seared chicken thighs. Top with fresh parsley and more parmesan.