Swiss Chard with Lemon, Pine Nuts and Pasta

I love pasta. I love veggies. But I notice that much as I want to, I just can’t eat massive quantities of noodles like my eyes would like. And if I eat a lot of pasta/bread later in the day, I’ve got that sluggish oh-so- heavy feeling going on. Slowing down the old metabolism. Probably related to that time-passing thing (like a fine wine, that’s it, like a fine whine wine). The past few times, in a Chinese restaurant, I ask for more veggies in the lo mein to lighten it up. It really looks like I get more noodles instead.  Wassup?? as my brother-in-law Bill would say. Maybe, maybe I get an extra piece of cabbage in there. Or a piece of carrot or two.

Hmmmm. Once again, reason to turn to my kitchen, my bb kitchen, to create dishes that are NOT pasta with veggies but Veggies with Pasta.  Let’s Reclaim our Veggies! Ta Da!!!!!!!

Begin with what’s fresh. What’s in season. Swiss chard, rapini, broccoli. Whatever you like… in this case –  Swiss chard.

To enrich, think of selecting a bean, it can be black beans, cannellini beans, in this case, the highly versatile garbanzo bean (otherwise known as the ceci bean or chickpea).

Chop up the veggies. In this case, separate the stems  from the leaves as the stems need a bit more time in the pan. Chop up some onions and garlic to saute.

Make it easy for yourself, get organized

Lots of veggies here

Before you begin sauteing, have a big pot of salted water getting to the boil. Choose your favorite pasta. I love angel hair, but in this case I like a short pasta with no hole (penne has her place elsewhere) . Little bell shapes, little ear shapes, one that love and  don’t always find, called gemelli, or a cousin like this one, called casarecce, little rolled up bites of pasta.

Short pasta got no reason…

And you get this.

Swiss Chard with Lemon, Pine Nuts and Pasta

Ingredients:

Directions:

Bring water for pasta up to the boil, adding a little salt and olive oil to it.

Chop veggies while water boils.

Saute onion in oil for 3-5 minutes. Add garlic, then chard stems and saute until the chard softens slightly (a few minutes).

Meanwhile cook pasta according to directions. Drain and toss with a bit of olive oil, salt and pepper.

Add Swiss chard leaves to saute pan, stir. Season with salt & pepper and a smidge of sugar. Add balsamic vinegar. Stir in garbanzos just to heat through.

Toss with pasta. Add lemon juice and pine nuts. Adjust seasonings, if necessary.

Serves 4 as a generous main dish.

Hello all you veggie lovers! Hello all you pasta lovers!