If you are looking for recipes for your Veganuary journey, look no further! Lemony Broccolini and Swiss Chard Pasta is a no-stress dinner, packed full of veggies with a fresh lemon sauce. The pasta is topped with toasted breadcrumbs to add texture and is easily made gluten free and vegan.
Sautéed Broccolini and Swiss Card pump up the nutrition in this dish. The pasta is coated in a delicious lemon butter sauce. The Toasted Breadcrumbs sprinkled on top add a delicious and crunchy texture to the dish that go perfectly with the broccolini and Swiss chard. If you have never tried toping your pasta with breadcrumbs, I highly recommend you start!
Vegan
The only non-vegan ingredient in this dish is butter. To easily make this dish vegan, I use vegan butter, in place of regular butter.
Gluten Free
If you are gluten free, use gluten free breadcrumbs and pasta. I used a brown rice pasta in this recipe. When cooking with gluten free pasta, be careful not to over cook as gluten free pasta tends to break very easily.
Personally, I prefer brown rice pasta as I think it is very similar to regular pasta. Especially when the pasta is added to a sauce or other ingredients, I cannot tell much of a difference. When buying brown rice pasta, I look for brands where the only ingredient is brown rice and water.
Homemade Breadcrumbs
I am sensitive to gluten, which is why I opt for gluten free pasta. I can however tolerate some sourdough bread, so I make my own breadcrumbs. You can also make your own breadcrumbs using gluten free bread.
Homemade breadcrumbs are so easy to make and taste a lot better than store bought. If you have any left over slices of bread that have gone stale, you can use a food processor or blender to break up your bread slices. I will make breadcrumbs whenever I have left over bread and store the breadcrumbs in my freezer.
In place of homemade breadcrumbs, I would recommend using store-bought panko breadcrumbs. Gluten free breadcrumbs are stocked in some stores, I know my local grocery store caries gluten free panko.
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Lemony Broccolini and Swiss Chard Pasta
Ingredients
- 12 oz Penne, or any other short pasta, I used gluten free pasta made out of brown rice
- 3 tbsp olive oil
- 1 bunch broccolini, cut into 2 inch pieces. separate stems from the broccolini tops
- 1 bunch green swiss chard, stemmed and torn into 2 inch pieces
- salt and pepper
- 1/2 tsp red pepper flakes
- 4 tbsp lemon juice
- zest of one lemon
- 2 tbsp butter, use vegan butter if needed.
Toasted Bread Crumbs
- 2 tbsp olive oil
- 1 cup breadcrumbs, use gluten free if needed. I recommend using Panko or homemade.
- salt and pepper
- 1 tbsp chopped parsley
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water.
- In a large sauté pan, heat1 tablespoon of oil. Add stems of broccolini. Cook for 5 minutes. Add tops of broccolini. Cook another 5 minutes, until slightly tender but still bright green. Season with a generous pinch of salt and pepper. Remove from pan.
- Add 1 tablespoon of oil to the pan. Add Swiss Chard and season with a generous pinch of salt and pepper. Cook until wilted, about 3 remove. Remove from pan.
- Add 2 tablespoons of butter to the pan. Once butter is melted, add red pepper flakes, lemon zest, and lemon juice. Cook for 30 seconds, stirring continuously.
- Add pasta, broccolini, and chard. Stir to combine. Season with salt and pepper to taste.
- Just before serving, top with toasted bread crumbs.
Toasted Bread Crumbs
- Heat 2 tablespoons of olive oil, in a sauté pan over medium heat,
- Add bread crumbs. Cook for about 5 minutes, stirring often. Season with a pinch of salt and pepper. Breadcrumbs will be done with golden brown.
- Turn off heat. Stir in parsley.
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