My friend has been doing a ‘two new veggies a week’ challenge with herself and I decided to take on a modified version of this. I’m moving AGAIN (6th times in 6 years – < 9 months from last move) and once I get in the new place I’m definitely going to sign up for one of those local farm programs where the deliver produce to you directly. I’m thinking this will prepare me a little bit for cooking secret ingredient style. One new veggie a week, first week – swiss chard. The colors were deep and gorgeous and it was no problem adding them to one of my go-to favorite Friday night meals.
Benefits of Swiss:
- High in phyto [greek for plant BAM how’s that knowledge taste?] nutrients – aka certain organic nutrients in plants thought to promote overall human heath
- Provides antioxidant, anti-inflammatory, and detoxification support! Like it, love it, gimme it.
[drool city at my desk right now]
LOVE this recipe. I think I initially got it out of a Giada cookbook, but have since added a little of this and a little of that to create the satisfying and delicious meal that is, GARDEN CAPRESE PASTA:
It’s super easy and quick. You need:
glass of wine (for drinking while cooking…that was obvious though, right?)
box of whole wheat pasta
1 bunch of swiss chard (I usually use baby spinach)
batch of asparagus
1/2 lb proscuitto
fresh mozzarella (either a big ball chopped up or a tub of the small baby ones)
3 cloves garlic
glass of reserve liquid
First bring large pot of water to boil. This pot will need accommodate everything for mixing, so make sure it’s a substantial size. Chop asparagus (1 inch pieces), cherry tomatoes (in half), swiss chard (maybe two times over? don’t want to chop it into unrecognizable pieces – I left it pretty full), prosciutto (bite size pieces), mince garlic and cube mozzarella if you weren’t able to get the tiny balls. Once water is boiling, add pasta. With 2 minutes remaining in cook time, add the chopped asparagus. When done cooking al dente, place a glass in the sink and drain pasta over it, collecting the reserve liquid. Leave the pasta and asparagus in strainer. Take same pot and put back on burner on low. Pour in some olive oil and add the garlic. Once you let that cook for 2-3 minutes, add swiss chard and stir so oil covers leaves. Add a splash of reserve liquid and let the chard soften. It won’t take long, so don’t leave the stove. Once the chard is wilted, add the pasta and asparagus to the pot > stir > add cherry tomatoes and prosciutto > stir > add mozzarella and some salt/italian seasonings/pepper/red pepper flakes > stir.
EAAAAAAAAAAAAAAAAAT in front of the television with a big glass of wine
(adult version of TGIF Urkel nights)