Rainbow Pasta

Pasta
Rainbow Pasta | veganblondes.com

I have two kids. More often than not, I don’t have all the time in the world. This pasta saves my life often: Before a date night, so that the kids eat before the sitter comes, on a busy weeknight after spending the day in the garden, as a quick meal for a casual get together served with garlic bread. The possibilities are endless. Even for the vegetables you put in. The only advice when it comes to your veggies is to introduce them in the recipe according to their cooking time. I wouldn’t put chopped carrots at the same time as kale, but shredded carrots, sure. Or I wouldn’t put eggplant at the same time as spinach. You see what I’m getting to. This pasta recipe is more of a guideline to build your dream pasta, or to build something that will empty your fridge and make you eat veggies! Be creative!

  • 2 tablespoons olive oil, plus more for serving
  • 1 cup red onion, diced
  • 5-6 cloves garlic, minced
  • 2 zucchinis, diced
  • 2 yellow squashes, diced
  • 1/2 bunch asparagus, cut into 1″ lengths
  • 1 red bell pepper, diced
  • 2 cups cherry tomatoes
  • 1 bunch Rainbow chard, stems diced, leaves torn into bite-size pieces
  • 1 bunch Lacinato kale, torn into bite-size pieces
  • 1 package of your favorite pasta
  • 3/4 cup fresh basil, leaves torn
  • 4 green onions, sliced thin on the diagonal
  • Sea salt and pepper to taste

In a large pot, bring some water to a boil, and add a few generous pinches of salt. Once the water boils, add the pasta, and cook according to package’s instructions. Before draining the pasta, keep about 1/2 cup cooking liquid.

While the pasta is cooking, heat the olive oil in a very large sauté pan over medium heat. Add the onion and garlic and cook for about 2 minutes. Add the rest of the vegetables (according to cooking time), keeping the chard and kale for the very end. Season with salt and pepper. Once everything is nice and cooked, but still crunchy, add the cooked pasta and some of the cooking liquid, if needed. Mix well.

Serve topped with a drizzle of olive oil, the fresh basil and green onions. Bon appétit!

Karine

Rainbow Pasta
My chopped veggies, ready to get sautéed. | veganblondes.com

 

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