Chard has a flavor uniquely its own – tangy, earthy, pungent and slightly salty and bitter – it adds a delicious complexity to everyday dishes. Garlicky Chard Pasta with lemon zest and toasted bread crumbs is vegan, gluten-free adaptable and can be made in 30 minutes flat! It utilizes an entire bunch of chard- packed full of antioxidants, anti-inflammatory agents and blood sugar stabilizers, but like I said, it’s the flavor that really stands out here. The health benefits are a bonus. Feel free to use gluten-free pasta and gluten-free toasted bread crumbs. For heartier eaters or added richness add grated pecorino or parmesan. Chili flakes are a nice addition too.
Chard is in season from June until August, and I plan to make good use of this delicious and beautiful green. Young chard is especially tasty in salads and loves to be paired with lemony dressings. Branch out and give it a try this week!
Saute the onion and shallot in olive oil until fragrant and golden. Add the chard and gently wilt.
Add the cooked pasta and lemon zest.
For added texture, toast bread crumbs in a little olive oil with an optional clove of garlic for extra garlic flavor.
And top the pasta with the toasted bread crumbs.
It all comes together easily and quickly.
A tasty vegan meal, perfect for weeknight dinners.
Garlicky Chard Pasta with Toasted Bread Crumbs
Linguini tossed with an entire bunch of wilted chard, garlic, lemon and toasted bread crumbs with optional chili flakes and pecorino cheese. A healthy 30 minute vegetarian meal full of flavor!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Main
- Method: Vegan
- Cuisine: Mediterranean
- 4 ounces dry pasta- linguini, spaghetti, etc.
- 2 tablespoons olive oil
- 6 fat garlic cloves- rough chopped
- 1 shallot- finely sliced
- 1 bunch chard – chopped, stems separated
- ½ teaspoon kosher salt
- ½ teaspoon cracked pepper
- lemon zest from one lemon
- optional toppings: chili flakes, toasted pine nuts, pecorino cheese
Toasted Bread Crumbs
Bring a large pot of generously salted water to a boil and cook pasta according to directions.
In a large skillet, heat oil over medium heat. Add garlic and shallot and sauté for 3 minutes, stirring, until fragrant and golden. Add chard stems and sauté for 2 minutes, then add rest of chard, gently wilting. Turn heat off.
To make the the toasted bread crumbs, heat oil in a small skillet over medium heat. Add torn and crumbled bread crumbs and gently toast, stirring often. For extra garlic flavor, add another clove of sliced garlic to the toasting crumbs. Cook until golden and crisp. Set aside.
Drain the pasta, and add to the skillet of wilted chard along with the lemon zest, salt and pepper, heating up gently. Toss well, adding a little more olive oil if necessary, just enough to lightly coat the noodles. Taste, add a squeeze of lemon juice if you like and adjust salt. Divide among two bowls and sprinkle with optional chili flakes, toasted bread crumbs and pecorino, or leave the cheese off and keep it vegan.