2016.02.15 Pasta; Penne, Squash, Zucchini, Rainbow Chard, Sage, Garlic

2016.02.15 Pasta; Penne, Squash, Zucchini, Rainbow Chard, Sage, Garlic


This is a quick recipe that took about 40 minutes. While the vegetables are in the oven, prepare the pesto, then the pasta.

Shopping Cart (WholeFoods.com):

3 yellow squash
3 zucchini
1 bunch rainbow chard
1 package sage leaves
1 head garlic
1 7 oz jar Sister River Foods (EatParma.com) Chipotle Cayenne Parma! vegan parmesan
1 package unsalted pecans
1 12 oz (3 cups) package Whole Foods 365 Organic penne pasta
1 16.5 oz bottle Sky Valley (OrganicvilleFoods.com) Enchilada Sauce
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Olive oil
Black Pepper
Salt

Prep:

Quarter then slice to ½­ inch ­thick the squash and zucchini, then put in medium prep bowl.
Place 1/4 cup pecan, 1/4 vegan Parmesan, 3 peeled garlic cloves garlic into a prep bowl.
Trim chard from stems, loosely chop, then put in prep bowl.
Trim sage from stems and place in a prep bow.
Brush or spray a large oven baking sheet with thin layer of olive oil.
Preheat oven to 425°F.
Preheat stove medium pot of boiling & salted water.
⅛ tsp. each of black pepper and salt into a prep bowl.

Cooking (in order listed):

Oven -
Toss yellow squash and zucchini with oil, and spread on large baking sheet.
Roast in oven 20-25 minutes until browned, turning once or twice.
Stove-
In medium pot of boiling water and salt, blanch rainbow chard water 3 minutes.
Rinse under cold water, drain, pat dry, then add to sage prep bowl.
Food Processor -
Put pecans, vegan parmesan, and garlic in processor bowl and pulse until finely chopped.
Add add rainbow chard, sage leaves, and pulse until finely chopped.
With food processor on, add oil slowly until looks smooth.
Lastly, add pepper, salt and dash of enchilada sauce.
Stove -
Cook penne according to package directions.
Drain, and reserve 1/4 cup cooking fluid.
Toss penne with reserved pasta cooking water and prefered amount of pesto.
Note -
Left over pesto can be refrigerated or frozen for later.

Plating:

Divide pasta among bowls, and top with squash.

Wine:

Albero Spanish Red Wine 2014 Tempranillo (LatitudeWines.com, IranzoFields.com)

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