Monday nights have always been a “robertus, go dash off something quick for dinner” kind of night. Because we don't spend a lot (okay, any) time thinking about dinner ahead of time, I wind up falling back on a handful of easy-to-knock-out dishes: Pasta with a jar of sauce, pizza, macaroni and cheese, that sort of thing. Last night was no different. However, because we didn’t do a lot of cooking with our CSA produce over the holiday weekend, we had a fridge full of reasonably fresh vegetables. So, I went with a go-to from our last go-round with the CSA: Pasta with Swiss chard, peppers, and onions.
- 1 red pepper
- 1 onion
- 1 bundle of Swiss chard
- 1 box of dry pasta (Penne, in this case)
- 1 emergency bag of baby spinach
- 1/2 lemon
- 1 clove of garlic
I started off by dicing the red pepper and onion, and then pulling the leaves off of the Swiss chard stems. I like to do all the prep work before starting the actual cooking – makes for a less hurried process, plus I can use the cooking time to
Throw the peppers in a hot pan with some sunflower oil (or other high-heat oil). After a couple of minutes, add the onion. In the meantime, get a pot of water going and blanche the chard. Take the chard out, pour the pasta in. Use the same water – it’s been infused with chardy goodness, it looks cool, and you get to be lazy. It’s a win/win/win.
|We do have other plates|
Once everything is mostly cooked, drain the pasta in a colander, making sure not to pour half of the scalding water on your legs like I did, like an idiot. Throw a little olive oil on the pasta, salt and pepper to taste, top thoroughly with the vegetables and fistfulls of parm, and serve.
Easy like Monday evening.