Pasta Primavera Notte

I’m informally referring to this dish as “night” because it was more than just a springtime pasta recipe. The swiss chard and the balsamic vinegar gave the dish an almost velvet-like quality that reminded me of twilight. It was a great way to use up the rest of the vegetables from the CSA before our next Tuesday pick up.


• 1/2 lb of whole wheat pasta

• 2-3 tablespoons olive oil

• 1-2 tablespoons balsamic vinegar

• Juice from half a lemon

 Fresh rosemary, chopped

• 1 garlic scape, chopped

• 2 yellow squash, sliced medium thick

• 2 shallots or 1 small red onion, chopped

• 5-6 stalks Swiss Chard, chopped

• 1/3 cup fresh peas

• 1 can red kidney beans, drained

• Handful of grape or cherry tomatoes, halved

• Salt and pepper to taste


1. Put the squash in a sealable plastic bag once it is sliced. Pour 1 tablespoon of olive oil and the balsamic vinegar on top. Toss in the chopped rosemary, scapes, and some salt and pepper. Let marinate for an hour or two.

2. When the squash is ready, bring a pot of water to boil. Cook pasta accordingly.

3. In a large frying pan, heat 1 tablespoon of olive oil. When it is ready, caramelize the shallots. Add the squash and the peas. Cook until squash is almost tender (I prefer mine to be al dente. Test the squash and continue to the next step when you think it is almost finished).

4. At this point, add the chard, the beans, and tomatoes. Cook for 3 minutes or until chard is wilted.

5. Toss pasta with the vegetables and serve with nutritional yeast or your favorite cheese. Add salt and pepper to taste. Add additional olive oil as desired.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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