Rainbow Chard Bucatini

This might be the tastiest way to eat the rainbow.
Publish date:
rainbow chard bucatini

Recipe by Katherine Sacks

Start to Finish: 30 minutes

Servings: 4


  • 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


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.