courtesy of Bon Appetit
Use your Chard and/or Spinach for the Greens in this easy warm pasta dish! Feel free to substitute whatever root vegetables you have and/or like! I cannot find a picture suitable to use for this recipe, so this will have to do!Ingredients
2 tablespoons olive oil
2 1/2 cups coarsely chopped red onion
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled Yam or sweet potatoes
2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved
1 tablespoon chopped fresh rosemary
1 2/3 cups (about) vegetable broth, divided
1 pound ziti or other tubular pasta
2 tablespoons (1/4 stick) butter
1 1/2 cups grated Parmesan cheese, dividedMethod
- Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.
- Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.