Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Delicious Vegetarian pasta dish using veggies from the garden! :)

on 23/08/2016

Yesterday, I harvested multi-coloured swiss chard leaves & stalks & one big chioggia beet, stalks & leaves. I had some ricotta over in the fridge that I needed to use up so I made this delicious vegetarian pasta dinner! Check it all out here:

This was our harvest for the day:

Recipe: For 3-4 persons

Ingredients:

5 big stalks of the multi coloured Swiss chard (124 gr = 1 cup + 1/4 cup, well pushed into the cups) cleaned, each stem chopped

67 gr (2 cups, well pushed into the cups) of chopped multi coloured leaves of chard

3 fat cloves of garlic, peeled & finely chopped

325 gr spelt penne that is egg-free (4 cups)

black pepper

pink salt in a grinder

1/2 cup ricotta cheese

a fruity extra virgin olive oil

one big chioggia beet, peeled & roots removed, cut up into slices & then chopped (151 gr netto= 1 heaped cup chopped)

87 gr (2 cups + 1/8 cup chopped leaves of the chioggia beet) This is half of the leaves.

half of the stems of the chioggia beet, cleaned & chopped

Method:

  1. Cook your penne & chopped stalks until cooked through & al dente. Drain & keep warm.
  2. At the same time, fry your chioggia chunks & chopped garlic in a large non-stick pan until browned a cooked through, stirring often. This took me about 10 minutes, depending on the thickness of your chopped beet. In the last minutes, add chopped chard & beet leaves. After frying for a bit, add a few splashes of the hot cooking water to the pan. Season it al with black pepper & some pink salt but not too much because the ricotta is already a bit salted!
  3. Place the pan veggies to the cooked drained pasta with stems & mix it all together. Turn heat off. Finally, add ricotta to the pasta-veggie mix, of the heat, & stir through the pasta. This way, the ricotta will go into the tubes of theย penne & everything will be creamy & tasty. Check seasoning one last time. Iย added about 10 grins of black pepper & some pink salt too. Mix in & plate up instantly! Enjoy with a big smile on your face! ๐Ÿ™‚ MMM,…I guarantee you that you will get seconds! ๐Ÿ˜‰ย โ™ฅ ย โ™ฅย Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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28 responses to “Delicious Vegetarian pasta dish using veggies from the garden! :)

  1. KerryCan says:

    Looks like a yummy, and versatile, recipe!

  2. How nice! From the field to the table…just fabulous.

  3. Always delicious! ๐Ÿ™‚

  4. Yummy as usual. My beetroots haven’t really grown properly this year ๐Ÿ˜ฆ

    • Sophie33 says:

      Thanks, sweet Hรฉlรจne! ๐Ÿ™‚ xxx We have sown them in 8cm good compost! this makes all of the difference & they gerow better in half shadow- half sunshine!

  5. elliebleu says:

    Looks delicious as always Sophie! I’m so envious of your garden. I might try container gardening next year. There’s nothing like fresh veggies on the table.

    • Sophie33 says:

      I first started with container gardening & grew aubergines into large 30 liter pots! It is fun & also rewarding when you know how to do it! ๐Ÿ™‚

  6. dishdessert says:

    Looks delicious!

  7. Norma Chang says:

    From the garden to the pot, cannot get any fresher. I am coming for dinner.

  8. your garden is the gift that keeps on giving! Love chard.

  9. How lovely! To be able to get such a versatile dish from things right from your own garden! ๐Ÿ˜€

  10. So fresh and delicious. Yum!

  11. Sarah says:

    It looks freaking tasty! I am so going to make it tonight using the same fresh veggies from my garden too! ๐Ÿ™‚
    MMMMMMM!

  12. Susan says:

    Sophie, this looks so delicious!!

  13. So much fun that your meal came straight from the garden Sophie! You are amazing! And it looks like the best kind of summer pasta– fresh and not too heavy. Hope all’s well with you blog friend! xox

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