Bring a large pot of generously salted water to a boil and cook pasta according to directions.
In a large skillet, heat oil over medium heat. Add garlic and shallot and sauté for 3 minutes, stirring, until fragrant and golden. Add chard stems and sauté for 2 minutes, then add rest of chard, gently wilting. Turn heat off.
To make the the toasted bread crumbs, heat oil in a small skillet over medium heat. Add torn and crumbled bread crumbs and gently toast, stirring often. For extra garlic flavor, add another clove of sliced garlic to the toasting crumbs. Cook until golden and crisp. Set aside.
Drain the pasta, and add to the skillet of wilted chard along with the lemon zest, salt and pepper, heating up gently. Toss well, adding a little more olive oil if necessary, just enough to lightly coat the noodles. Taste, add a squeeze of lemon juice if you like and adjust salt. Divide among two bowls and sprinkle with optional chili flakes, toasted bread crumbs and pecorino, or leave the cheese off and keep it vegan.