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Dinner in 30 min | Pasta with Rainbow Chard, Bacon and Lemon Breadcrumbs

2 months ago

If you’re like me, dinner on a weeknight needs to be a 30 minutes or less dinner. Quick and delicious is always the goal, but it can be a challenge to riff on what’s left in the fridge. You never know what will happen when you combine a little of this and a little of that.

Welcome to dinner in 30 min! Tonight’s found ingredients include rainbow chard, lemon, bacon and a few slices of stale bread. The result will have your family asking, “Wait, where did you find this recipe?” This is our favorite kind of 30 minute dinner recipe. So simple that the deliciousness will take you by surprise.

Note: You can easily substitute your favorite leafy green for the rainbow chard.


This is an easy pasta recipe for dinner in 30 min or less. Combine rainbow chard, bacon, garlic, and lemon breadcrumbs with your favorite pasta shape and enjoy!

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 ¼ cup breadcrumbs or 2 slices of bread to make breadcrumbs
 ½ tbsp fennel seeds
 1 tbsp olive oil
 1 lemon
 2 strips of bacon
 1 bunch of rainbow chard
 2 cloves of garlic
 1 tsp crushed red pepper
 112 g linguine or pasta of your choice

1

Start boiling salted water for pasta while you prepare ingredients. Roughly chop the rainbow chard, keeping the stems separate from the leaves. Zest the lemon. Chop the garlic. Cut the bacon into small pieces.

2

If making your own breadcrumbs, toast the bread. Place bread and fennel seeds in a food processor and pulse until you have a rough crumb. If using storebought breadcrumbs, crush fennel seeds and combine with the breadcrumbs.

3

When the pasta water is boiling, add linguine and cook following package directions. While the pasta boils, you should have enough time to cook the rest of the ingredients. Make sure to reserve about half a cup of the starchy pasta cooking water for later.

4

Add a tablespoon of olive oil to a large skillet and heat on medium-high. Add breadcrumbs and garlic to the skillet, seasoning with a little salt and black pepper. Saute until the breadcrumbs absorb the olive oil and are golden brown. Pour the breadcrumbs in a small bowl and toss with the lemon peel. Set aside to be used as a garnish.

5

Return the skillet to the heat and add bacon. When the bacon starts to brown, add the stalks of the rainbow chard and the crushed red pepper.

6

Once the bacon is crispy and the stalks are tender, check how much longer the pasta needs. If the pasta needs more than 3 minutes, lower the heat on skillet and wait. When you reach 3 minutes, turn up the skillet heat, add the rainbow chard leaves and cook until wilted. Finish with a squeeze of lemon.

7

When the pasta is done, add to the skillet and toss to combine. If necessary, add a little of the pasta cooking water to help bring it all together.

8

Serve with plenty of breadcrumbs sprinkled on top. Enjoy!

Ingredients

 ¼ cup breadcrumbs or 2 slices of bread to make breadcrumbs
 ½ tbsp fennel seeds
 1 tbsp olive oil
 1 lemon
 2 strips of bacon
 1 bunch of rainbow chard
 2 cloves of garlic
 1 tsp crushed red pepper
 112 g linguine or pasta of your choice

Directions

1

Start boiling salted water for pasta while you prepare ingredients. Roughly chop the rainbow chard, keeping the stems separate from the leaves. Zest the lemon. Chop the garlic. Cut the bacon into small pieces.

2

If making your own breadcrumbs, toast the bread. Place bread and fennel seeds in a food processor and pulse until you have a rough crumb. If using storebought breadcrumbs, crush fennel seeds and combine with the breadcrumbs.

3

When the pasta water is boiling, add linguine and cook following package directions. While the pasta boils, you should have enough time to cook the rest of the ingredients. Make sure to reserve about half a cup of the starchy pasta cooking water for later.

4

Add a tablespoon of olive oil to a large skillet and heat on medium-high. Add breadcrumbs and garlic to the skillet, seasoning with a little salt and black pepper. Saute until the breadcrumbs absorb the olive oil and are golden brown. Pour the breadcrumbs in a small bowl and toss with the lemon peel. Set aside to be used as a garnish.

5

Return the skillet to the heat and add bacon. When the bacon starts to brown, add the stalks of the rainbow chard and the crushed red pepper.

6

Once the bacon is crispy and the stalks are tender, check how much longer the pasta needs. If the pasta needs more than 3 minutes, lower the heat on skillet and wait. When you reach 3 minutes, turn up the skillet heat, add the rainbow chard leaves and cook until wilted. Finish with a squeeze of lemon.

7

When the pasta is done, add to the skillet and toss to combine. If necessary, add a little of the pasta cooking water to help bring it all together.

8

Serve with plenty of breadcrumbs sprinkled on top. Enjoy!

Pasta with Rainbow Chard, Bacon and Lemon Breadcrumbs

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