Pasta Shells with Rainbow Swiss Chard and Fava Beans
Featured ingredient: fava beans
Makes 4 Servings
INGREDIENTS
8 ounces uncooked pasta shells*
1 Tablespoon organic extra virgin olive oil
½ medium yellow onion, diced
3 medium garlic cloves, minced
1 ½ teaspoons dried oregano+
¼ teaspoon smoked paprika
¼ teaspoon dried chili flakes
1 ½ cups mushrooms (mix of white and brown button), sliced
½ cup Yum Yum Roasted Tomato Spread
1 ½ cups fresh fava beans (or soybeans or cannellini beans if not in season)+
9 cups (about 10 ounces) rainbow Swiss chard, thinly sliced+
Himalayan sea salt, to taste
Freshly ground black pepper, to taste
DIRECTIONS
1. Bring water to boil in large pot. Add pasta and cook according to package directions.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onions, garlic, oregano, smoked paprika, and chili flakes and sauté for 5 minutes.
3. Add the mushrooms, tomato spread, and lava beans and sauté for an additional 3 minutes.
4. Add the Swiss chard. Cover the pan and cook for 2 minutes.
5. Remove lid, stir, and cook for an additional 2 minutes or until greens are wilted but still vibrant in color.
6. Drain pasta and stir into vegetable mixture. Add salt and pepper according to taste.
Note: Enjoy any type of pasta that suits you best. I like the shells because the vegetable mixture naturally finds its way into their hollow. When not in season, the lava beans can be replaced by organic non-GMO soybeans, kidney, cannellini, or other preferred beans.
* May substitute with gluten-free pasta or spaghetti squash.
+ Can be grown on the TowerGarden.
INGREDIENTS
8 ounces uncooked pasta shells*
1 Tablespoon organic extra virgin olive oil
½ medium yellow onion, diced
3 medium garlic cloves, minced
1 ½ teaspoons dried oregano+
¼ teaspoon smoked paprika
¼ teaspoon dried chili flakes
1 ½ cups mushrooms (mix of white and brown button), sliced
½ cup Yum Yum Roasted Tomato Spread
1 ½ cups fresh fava beans (or soybeans or cannellini beans if not in season)+
9 cups (about 10 ounces) rainbow Swiss chard, thinly sliced+
Himalayan sea salt, to taste
Freshly ground black pepper, to taste
DIRECTIONS
1. Bring water to boil in large pot. Add pasta and cook according to package directions.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onions, garlic, oregano, smoked paprika, and chili flakes and sauté for 5 minutes.
3. Add the mushrooms, tomato spread, and lava beans and sauté for an additional 3 minutes.
4. Add the Swiss chard. Cover the pan and cook for 2 minutes.
5. Remove lid, stir, and cook for an additional 2 minutes or until greens are wilted but still vibrant in color.
6. Drain pasta and stir into vegetable mixture. Add salt and pepper according to taste.
Note: Enjoy any type of pasta that suits you best. I like the shells because the vegetable mixture naturally finds its way into their hollow. When not in season, the lava beans can be replaced by organic non-GMO soybeans, kidney, cannellini, or other preferred beans.
* May substitute with gluten-free pasta or spaghetti squash.
+ Can be grown on the TowerGarden.