One of my favorite foods of summer are fresh greens. You can definitely taste the difference of fresh greens versus greens sold at a supermarket AND there are a ton of varieties available. Just the other week at the farmers market I got to try a green that was meant to taste like wasabi and was truly spicy! But, my favorite green to buy at the farmers market is swiss chard. I love the delicious buttery taste and because its a nutritional powerhouse! Chard has impressive amounts of Vitamin K, Vitamin C, magnesium, Vitamin E, and potassium! Swiss chard is definitely a great alternative to spinach and adds a more complex taste.
As you can tell, Jennifer and I LOVE pasta. Quite often during hectic weekday nights, I will turn to my leftover vegetables from the farmers market and freezer items to create a new tasty dish. Lately, I’ve been leaning toward simpler foods with clean flavors and trying to keep the foods light and healthy (in particular for this coming year so I can be in tip top shape for my wedding!). This dish requires very little oil, but gets a sharp flavor from a sprinkling of parmesan-reggiano and the crisp toasted pine nuts. I loved it!
Summer Swiss Chard Pasta (for one)
4 cups of swiss chard, rinsed and blanched for a few minutes
few teaspoons of lemon
few tablespoons of toasted pine nuts (over low heat for several minutes)
1/2 chopped red bell pepper
small handful of freshly grated parmesan-reggiano cheese
1 garlic clove, minced
1 cup of rigatoni (I used durum wheat)
EVOO
Set pot of water to boil. Once boiling, add pasta and cook until al dente. Drain pasta and set aside.
Set 1/2 tablespoon of EVOO over medium heat. Saute red bell pepper until tender. Add minced garlic and saute for 30 seconds. Add swiss chard and cook for a few minutes and then stir through lemon juice. Spoon over the rigatoni and sprinkle with the toasted pine nuts and cheese. Drizzle a tiny bit of EVOO over dish. Serve immediately.
Keep it Simple Tip: Keep a number of variety of nuts in your freezer so that you can quickly add them to any dish. I keep nuts in the freezer because if left in the pantry, they can get rancid quickly especially if you don’t use them quickly. My top nuts to keep in the freezer are: sliced blanched almonds, cashews, pecans, and pine nuts. They thaw in just a few minutes and are perfect toppings to oatmeal, yogurt, salads, and savory dishes.
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{ 2 comments… read them below or add one }
that pasta dish looks gorgeous! i love all the bright colors
pine nuts are such a great addition too!!!
Yum! That looks delicious and super healthy!