• 4servings
  • 30minutes
  • 600calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) olive oil

  2. 1/2 cup(s) coarse fresh bread crumbs

  3. 2 tablespoon(s) grated Parmesan cheese

  4. 3/4 pound(s) linguine

  5. 4 large garlic cloves , minced

  6. 25 teaspoon(s) crushed hot red pepper flakes , can use up to

  7. 1/2 teaspoon, optional

  8. 1 large (about 1 1/4 pounds) bunch Swiss chard , stalks thinly sliced, leaves cut into large pieces

  9. 5 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add bread crumbs. Cook, stirring constantly until golden brown, about 2 minutes. Scrape into a small bowl and stir in Parmesan cheese.

  2. Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.

  3. While pasta cooks, wipe out skillet. Add remaining oil to skillet and heat over medium heat. Add garlic and crushed red pepper flakes to taste. Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds. Stir in Swiss chard. Stir in salt and 1/4 cup water. Cook, stirring occasionally until Swiss chard is tender, about 8 minutes. Add additional water if chard becomes dry.

  4. Drain linguine. Return to pot, add Swiss chard, and toss to combine. Serve sprinkled with crumbs.


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