Swiss Chard and Bacon with Gemelli Pasta

A quick and tasty meal. Even my picky teenager and her friend liked it. It actually tasted pretty good as leftovers eaten cold like a pasta salad. Serve with Caesar salad and cheesy garlic bread.

Ingredients

• 12 ounces gemelli pasta
• 1 large bunch Swiss chard
• 6 slices thick-cut bacon, diced
• 0.5 medium onion, halved and sliced
• 1 clove garlic, minced, or more to taste
• 2 tablespoons extra-virgin olive oil
• 0.25 cup shredded Parmesan cheese, or to taste

Steps

1. Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
2. While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
3. Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
4. Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.