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.