Lemony Broccolini and Swiss Chard Pasta
This easy, no-stress pasta recipe is packed full of veggies. The dish topped with toasted breadcrumbs to add texture. This dish is easily made gluten free and vegan.
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.