Wednesday, September 21, 2011

Rainbow Swiss Chard Pasta

Rainbow Swiss Chard Pasta

This is a vegetarian dish but if you prefer you may add 1 lb of browned ground beef to the tomato sauce/veggie mixture.

1 medium zucchini (yellow or green) (I also used a small pattypan squash - this is optional)
2 large carrots (peeled, washed and thinly sliced)
1 large green bell pepper (washed, seeded and chopped)
1 large onion (peeled and chopped)
2 cups Rainbow Swiss Chard (washed and chopped - measure 2 cups after washed & chopped BUT before cooked.  It's about 10 large leaves).
1 or 2 cloves of garlic (peeled and minced)
ground black pepper (to taste)
1 package shell pasta
1 jar of spaghetti sauce (or your own canned Tomato Sauce)
Parmesean cheese to grate on top at the end

Saute the onion, garlic and carrots in a little olive oil for about 3 minutes.  Then add the zucchini, green pepper and black pepper and continue sauteing for another 3 minutes. 

Now add the chopped Rainbow Swiss Chard leaves, cover and saute for 10 minutes or until tender.

Cook the pasta as described on the back of the package (usually boil for 8 to 10 mintues) and then drain. 

Finally, pour the can of tomato sauce into a saucepan and cook until warm and then stir the sauce into the vegetable mixture. 

Pour the sauce/vegetable mixture on the pasta and then top with some grated Parmesean cheese.


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