Add the olive oil to a 12 inch deep dish skillet and saute the chopped Swiss chard leaves for 2-3 minutes, or until bright green and soft.
Stir in the leftover spaghetti sauce and some Italian seasonings, if necessary.
Stir in 2 cups of hot water, along with the pasta noodles. Gently combine so the pasta noodles are under the liquid. Add more liquid, 1/4 cup at a time, until all the pasta is under the liquid.
Bring to bubbling, then cover tightly and cook over medium heat for 8- 10 minutes, stirring once.
Once the pasta is al dente, remove the skillet from the heat and uncover. Let sit for a few minutes and let the sauce thicken if necessary.
Prepare fresh veggies for side.
Toss in the Parmesan cheese and stir into the skillet pasta dinner.
Serve Skillet Macaroni with Swiss Chard and fresh veggies.