Rainbow Chard Bucatini

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

    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.