Garlicky Chard Pasta with Toasted Bread Crumbs Recipe
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!
How to Make the Best Garlicky Chard Pasta with Toasted Bread Crumbs
This garlicky chard pasta is the kind of weeknight dinner that feels special without requiring hours in the kitchen. With just a handful of simple ingredients—fresh chard, plenty of garlic, bright lemon zest, and crispy bread crumbs—you can create a restaurant-worthy dish in about 30 minutes.
The secret to this pasta lies in building layers of flavor. The garlic and shallots become fragrant and golden, the chard wilts into silky ribbons, and those toasted bread crumbs add the perfect crunchy contrast. A bit of reserved pasta water brings everything together into a cohesive, lightly sauced dish that’s both satisfying and nutritious.
Whether you top it with pecorino for a vegetarian meal or leave the cheese off for a vegan option, this Mediterranean-inspired pasta is sure to become a regular in your dinner rotation. The optional chili flakes add a nice kick of heat if you’re craving something with a little more spice.
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!
Ingredients
Pasta
Toasted Bread Crumbs
Optional Toppings
Instructions
Cook the Pasta
- Bring a large pot of generously salted water to a boil and cook pasta according to directions. Drain, and save 1 cup of hot pasta water.
Prepare the Chard
- In an extra-large skillet, heat oil over medium heat. Add the sliced garlic and shallot and sauté for 3-5 minutes, stirring, until fragrant and golden.
- Add chard stems first, and sauté for 2 minutes, then add the rest of chard, gently wilting (add a little splash of pasta water or white wine if dry). Turn heat off.
Make the Bread Crumbs
- Heat oil in a medium skillet over medium heat. For extra garlic flavor, add sliced garlic and sauté until golden crispy. Set aside.
- Add torn and crumbled bread crumbs and gently toast, stirring often until golden and crisp. Set aside.
Combine and Serve
- Add the cooked pasta to the wilted chard along with the lemon zest, salt and pepper, heating up gently. Toss well, adding a little pasta water to loosen it just a bit.
- Add a drizzle of olive oil, just enough to lightly coat the noodles. Taste for salt and add a squeeze of lemon juice if you like.
- Divide among two bowls and sprinkle with optional chili flakes, garlic chips and toasted bread crumbs. Dust with pecorino, or leave the cheese off and keep it vegan.
Notes
- Save the pasta water—it's key to creating a silky sauce that coats the noodles.
- For a vegan version, simply omit the pecorino cheese.
- The garlic chips add an extra layer of crunch and flavor to the finished dish.
