Roasted Vegetable Tomato Pasta with Sautéed Chard

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Roasted Vegetable Sauce

INGREDIENTS

  • 1 medium yellow or green squash

  • 1 medium onion

  • 2 large red bell peppers, seeded

  • 2 medium carrots, peeled

  • 5 garlic cloves

  • 3 TBL extra virgin olive oil

  • salt & pepper, to taste

  • 1 28 oz can fire roasted tomatoes

  • Basil leaves & grated parmesan cheese for garnish

  • 16 oz dry pasta (my favorite is linguine)

METHOD

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper (I get mine from Grove: https://www.grove.co/catalog/product/parchment-baking-paper/?v=1182&attrsrc=18&attrpg=catalog&attrpos=0 Iam obsessed with Grove. Check it out if you haven’t!)

  2. Chop the squash, onion and bell peppers into 1/2 inch pieces and slice the carrots crosswise into 1/4 “ thick coins. (It is important to cut the vegetables into the appropriate sizes so they roast evenly). Toss the veggies with 2 TBL of the olive oil and sprinkle with salt and pepper to taste. Spread them evenly on the parchment . Place the garlic cloves on a square of aluminum foil and drizzle with 1 teaspoon of olive oil and fold the the foil to completely enclose the garlic. Place this with the veggies on the parchment.

  3. Roast the veggies and garlic for 40-45 minutes until the veggies are lightly charred and fork tender. After cooking, remove the garlic from the foil.

  4. Add the veggies, the fire roasted tomatoes with their juices and the garlic to a high speed blender, along with the last TBL of oil. Blend on medium until smooth. The sauce will be creamy and thick. (Alternatively, I do this in a 4 quart pot with my immersion blender if I am serving immediately. That way I keep it warm!)

  5. Cook the pasta according to the directions and top with desired amount of sauce, basil and parmesan if desired.

Sauteed Swiss Chard

adapted from https://www.healthyseasonalrecipes.com/simple-sauteed-swiss-chard/

INGREDIENTS

  • 2 large bunches Swiss chard, or rainbow chard

  • 2 tablespoons extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 1 large onion, diced

  • ½ teaspoon salt

  • pinch each dry thyme, nutmeg & roasted red pepper flakes

  • Freshly ground pepper to taste

  • 2 teaspoons balsamic vinegar, optional

METHOD

  1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

  2. Cook The Swiss Chard: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.