summer pasta dish
I got unexpectedly creative while trying to figure out an easy and quick dinner tonight and it worked out really well. Everyone went back for seconds, which has been a rare thing lately with the two small fry.
8 oz. lemon pepper pappardelle pasta (Trader Joe's)
1 bunch rainbow chard, stems and leaves chopped separately
1 stem carrot greens (optional)
1 med. yellow onion, diced
1 c. frozen peas
1 T. olive oil
salt
pepper
lemon
4 slices vegetarian bacon (Morningstar Farms)
parmesan cheese
Bring a large pot of water to a rolling boil. At the same time, heat olive oil in a large skillet over medium heat. Put the pasta in the pot for 8-10 minutes. Cook the rainbow chard stems and onion for 5-7 minutes until soft and translucent, stirring frequently. Add the peas to the pasta and continue to boil until pasta is cooked. Add the greens to the skillet and turn the heat down low until greens are wilted but still bright green, about 2 minutes. Nuke the veggie bacon for 2 minutes, flip immediately, and cool until crisp. Drain the pasta and peas, add the greens, salt and pepper to taste, and stir gently until well mixed. Squeeze some of the juice of a lemon over the pasta, then quarter the lemon and serve alongside the pasta, with veggie bacon crumbled on top and a light sprinkle of parmesan cheese. Serves four with modest seconds for everyone.
8 oz. lemon pepper pappardelle pasta (Trader Joe's)
1 bunch rainbow chard, stems and leaves chopped separately
1 stem carrot greens (optional)
1 med. yellow onion, diced
1 c. frozen peas
1 T. olive oil
salt
pepper
lemon
4 slices vegetarian bacon (Morningstar Farms)
parmesan cheese
Bring a large pot of water to a rolling boil. At the same time, heat olive oil in a large skillet over medium heat. Put the pasta in the pot for 8-10 minutes. Cook the rainbow chard stems and onion for 5-7 minutes until soft and translucent, stirring frequently. Add the peas to the pasta and continue to boil until pasta is cooked. Add the greens to the skillet and turn the heat down low until greens are wilted but still bright green, about 2 minutes. Nuke the veggie bacon for 2 minutes, flip immediately, and cool until crisp. Drain the pasta and peas, add the greens, salt and pepper to taste, and stir gently until well mixed. Squeeze some of the juice of a lemon over the pasta, then quarter the lemon and serve alongside the pasta, with veggie bacon crumbled on top and a light sprinkle of parmesan cheese. Serves four with modest seconds for everyone.