30-Minute Linguini with Bacon and Summer Vegetables

eHow Food Blog

Linguini Swiss Chard summer squashMy neighbor brought me some Swiss chard from her garden and I was excited to add it to our dinner. Now it’s confession time … I had never cooked or even tasted Swiss chard. I figured I’d tear it up and use it like spinach. It tastes similar to spinach but is a little bitter and slightly salty.

garden zucchini

We have zucchinis and yellow squash growing like crazy in our garden, so this dinner was easy to make and didn’t require a trip to the grocery store. I just happen to have all the ingredients on hand.

My son said this dish was even tastier than traditional spaghetti, which proves the point that everything tastes better with bacon. This meal is simple and delicious and can be on the dinner table in less than 30 minutes.

Sautéed Swiss Chard, Summer Squash, and Bacon

Linguini with Sautéed Swiss Chard, Summer Squash and Bacon


  • ¼ pound bacon, chopped
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 pound Swiss chard, ripped into bite-size pieces
  • 1 yellow summer squash, sliced into thin rounds
  • 1 green zucchini, sliced into thin rounds
  • ½ teaspoon salt
  • 12 ounces linguini


  1. Heat a large skillet over medium-high heat. Add the bacon, onions and garlic and cook until the onion is soft, about 5 to 10 minutes.
  2. Add Swiss chard to the pan. Cook for 3 minutes or until slightly softened. Add squash, zucchini and salt. Toss the mixture and cook until the Swiss chard has wilted and the squash are cooked through, stirring occasionally, about 10 minutes.
  3. Meanwhile cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, and drain.
  4. Serve the pasta topped with the chard and zucchini mixture.

Yvette Marquez-Sharpnack is the writer at the award-winning blog, MuyBuenoCookbook.com. She also is a professional recipe developer and food writer, and is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor. You can watch a trailer for the book here.

You can visit me on Facebook, Twitter, Instagram, Google+, Pinterest and YouTube

Photo credit: Yvette Marquez

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