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
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)
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
- Cook your penne & chopped stalks until cooked through & al dente. Drain & keep warm.
- 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!
- 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 the penne & everything will be creamy & tasty. Check seasoning one last time. I added about 10 grins of black pepper & some pink salt too. Mix in & plate up instantly! Enjoy with a big smile on your face! 🙂 MMM,…I guarantee you that you will get seconds! 😉 ♥ ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!