Rainbow Chard Bucatini
This might be the tastiest way to eat the rainbow.
Photography by Christopher Testani
Recipe by Katherine Sacks
Start to Finish: 30 minutes | Servings: 4 |
Ingredients
4 cloves garlic, sliced
2 tbsp. olive oil
12 oz. bucatini, cooked, plus 1 cup reserved pasta cooking water
1 bunch rainbow chard, leaves torn and stems thinly sliced
2/3 cup grated Parmesan
4 tbsp. butter
1/2 cup toasted panko breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
Preparation
In large skillet, cook garlic in oil over medium, stirring often, until crispy, 1 to 2 minutes. Add pasta cooking water, chard stems, cheese, and butter. Cook until stems are tender and sauce thickens, 3 to 5 minutes. Add pasta and chard leaves. Cook until wilted, about 2 minutes; season. Garnish with panko and parsley.
