Thursday, July 12, 2012

Spaghetti with Rainbow Chard

For a quick and light weekend lunch, pasta is always near at hand in our household (I really should consider making some pasta from scratch one of these days.)  Thankfully tomato sauce isn't the only option available to the hungry eater.  This veggie and garlic topping was was inspired by the beautiful bunch of rainbow chard that came in the CSA box 

the recipe is my own 

serves 3-4

The Ingredients:
8 oz uncooked whole wheat spaghetti
2 Tbsp olive oil
2-3 cloves of garlic, minced
2-3 green onions, chopped
2 roma tomatoes, diced
1 Tbsp fresh parsley, minced
1 Tbsp fresh basil, minced
1 bunch of rainbow chard, stems and leaves separated
salt and pepper to taste
splash of red wine
Parmesan cheese (optional)

The Process:
Cook the pasta al dente, according to package directions.  Drain and set aside

Heat the oil in a large skillet over medium heat.  Add the garlic and onions.  Saute until the garlic is fragrant and tender, about 2-3 minutes.  Add the tomatoes, parsley, and  basil and cook until the tomatoes begin to break down.  Stir in the chard stems, simmering until tender.  Add a splash of wine and season with salt and pepper.   Add the chopped chard leaves and stir until wilted.

Toss with pasta.  Sprinkle with Parmesan and serve hot.

The Review:
This may not become a fast favorite for spaghetti...or greens for that matter.  But this prepartion was a refreshing change of pace for both.  How freeing not to have to rely on red sauce for pasta.  And plain greens sauteed with dull after a while.  The humbrum and routine can really bring a person down.

The vibrancy of the chard stems truly is a pick-me-up here...and the colors did not diminish in cooking. Beautiful deep greens; glowing pinks. yellows and oranges.  All kissed with the bright red from the tomatoes.  Next time around I'd likely use a squeeze of lemon juice instead of that splash of wine.  A touch more garlic and ground pepper may be in order as well.

The leaves of this particular batch of chard were on the larger side.  As a result the greens were a bit tougher and more bitter than I would have liked.  But I nit pick.  Spinach, kale, or greens of the mustard, turnip or collard variety would probably work equally as well.


  1. What a beautiful dish :) A great way to eat pasta during the summer and use up some seasonal goodies!

    1. Indeed it is! We have an over abundance of veggies this year. I'm having trouble keeping up!