Saturday, June 27, 2009

whole garden pasta salad

My best friend is visiting this weekend, which means lots of dining out! We wanted to make something to use up as many veggies as possible from the CSA so that nothing went bad while we were enjoying our weekend away from the kitchen. So we made a super easy pasta using 6 ingredients from the box!

1 bunch chard, leaves roughly ripped
3 heads broccoli, florets only
3 peppers, julienned
1 bunch carrots, thinly sliced
1/2 red onion, thinly sliced
5 cloves garlic, thinly sliced
10 leaves basil, chiffonade
3 Tbsp olive oil
salt, pepper & balsamic vinegar to taste
1 lb whole wheat fusilli

Get a pot of water boiling and add in the pasta. Add the olive oil to a large pan, and saute the garlic and onions for 2-4 minutes. The order for the veggies goes like this: broccoli & carrots first, until carrots are tender and broccoli is bright green, then add in the chard and peppers and stir until the chard is wilted. The pasta should be done by now, so strain and return to the large pot. Dump in all the veggies, toss and season how you like. Top with basil. Serves 6.

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