It’s summer and the Farmer’s Market is overflowing with fresh, beautiful vegetables. We’re fortunate enough in our area that we have local dairies as well, both fresh cow’s milk butter and cheeses and goat’s milk cheeses and delicacies. If you haven’t been to your Farmer’s Market yet this year, you’re missing out. Last Saturday I scored marvelous young Swiss Chard, just picked cherry tomatoes, and fresh goat cheese. I had a plan when I went, you see, to pick up just those luscious things for Saturday night dinner, Pasta Primavera.
Pasta Primavera is great for whatever vegetables you happen to pick up at the market or what’s growing in your garden. You can substitute whatever you have for what I used. Feel free to mix and match.
1/2 pound of Swiss Chard, chopped
1 Pint Cherry Tomatoes, halved
4 – 5 Green Onions, chopped, green and white parts
1 Cup Frozen Peas (or fresh if you have them)
1/4 Cup Basil, chopped
1 Red Pepper, chopped
12 oz Goat Cheese (not feta, the soft stuff)
Salt, Pepper, Garlic Powder and Cayenne Pepper or Red Pepper Flakes to taste
1 lb Gluten Free Pasta (I used spirals, but you can use whatever you have)
1 – 2 Cups Chicken Broth (to make the sauce. Use vegetable stock to keep the whole meal vegetarian)
2 -3 T olive oil
Heat the water for the pasta while you’re chopping the vegetables.
Drop the pasta in the boiling water and follow the package directions for al dente pasta.
Bring a large skillet to medium high heat.
Drop in the chopped red pepper, the green onions, and the Swiss Chard. Saute until soft.
Drop in the cherry tomatoes and basil. Saute until the tomatoes begin to soften. Use the broth to loosen the mixture.
Add the goat cheese and stir to combine. Notice that the cheese melts into the broth and the tomatoes make the sauce kind of pink.
Don’t forget the peas!
Drain the pasta and do a quick rinse. Drop the cooked pasta into the sauce. Don’t worry about extra water getting in there, it just helps loosen the sauce. Stir to combine. Top with more basil and some grated Parmesan cheese.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your Farmer’s Market or favorite pasta recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.