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.
- Serves: 6 persons
- 12ounces gemelli pasta
- 1large bunch Swiss chard
- 6slices thick-cut bacon, diced
- ½medium onion, halved and sliced
- 1clove garlic, minced, or more to taste
- 2tablespoons extra-virgin olive oil
- ¼cup shredded Parmesan cheese, or to taste
Step 1Bring 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.
Step 2While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
Step 3Cook 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.
Step 4Add 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.