Wednesday, December 3, 2008
Spaghetti with Swiss Chard & Roasted Tomatoes
I always try and find new and healthy ways to cook pasta because A) Pasta is so easy and quick to cook B) Nick & I both love it C) You can make a very satisfying pasta dinner with only a few ingredients. Pasta with tomato sauce is good and all but it gets pretty old after a while.
This dish combines whole wheat spaghetti, swiss chard, and oven roasted tomatoes, all topped with toasted pine nuts and crispy shallots! (ohh I may have to run to the fridge and take a bite of the leftovers....)
3/4 lb whole wheat spaghetti cooked al dente in salted water
1 bunch swiss chard
1 carton grape tomatoes
1/4 cup pine nuts
salt & pepper
Slice the tomatoes in half, toss with olive oil, salt & pepper, and roast on a cookie sheet at 425 for 25 minutes.
While the tomatoes cook, put a big pot of pasta water on to boil.
Toast the pine nuts in a dry saute pan
Once the pine nuts are toasted, remove nuts from pan and cover the bottom of the saute pan with olive oil, heat on med/low
Slice the shallots thin then stir sliced shallots into hot oil and let get crispy (takes a few mintues)
When crispy and brown, remove shallots from pan and let drain on a paper towl
Wash the swiss chard and chop into thin stripes.
Saute the swiss chard in the remaining shallot oil
Add 4 springs of thyme leaves, salt & pepper, and a large pinch of red pepper to chard--cook for a few minutes until wilted (but not soggy, yuck)
When everything is ready, toss the pasta with chard and tomatoes and lay on a platter. Top with toasted pine nuts & shallots. Drizzle olive oil over everything!