Pappardelle Marinara with Chard

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In January, I received the sweetest present from a dear friend. Her family made a New Year’s resolution to embark on the spiritual gift of giving on at least a monthly basis and I was one of the first recipients. She bought me a 1-year subscription to Vegetarian Times so I continue to be inspired and to share my recipes. This occurred just a few weeks before I started this blog so it was very timely. I often read the online version and let my subscription lapse some time ago.  I received my first issue in April and  always reading  cover to cover.  The September issue features a beautiful Pappardelle with butternut squash, browned butter and chard.  It looks absolutely delish but when the magazine arrived in August with references to the fall, I wasn’t quite ready to digest the idea of anything to do with the fall.  So I tucked it away for a later date.

However, while on vacation a few weeks ago my eyes would gravitate to Pappardelle pasta if featured on a menu.  I ordered it once and upon my return home immediately sought it out in the grocery store.  Not may brands carry Pappardelle; I was able to find only one on this day.  As I stated in previous posts this summer, I am still trying to spend a limited amount of time in the kitchen during the summer months so I grabbed two bunches of Red Chard and considered whipping up a pasta in my go-to, simple marinara sauce that is featured in my post Pasta Marinara with Roasted Spring Vegetables on 6/10/2015.  Chard is filled with antioxidants and rich in biotin to keep your skin, hair and nails healthy.

I am not inserting the standard recipe template in this post because once you prepare the sauce as described in the referenced post, you’re just a few steps away from completing this dish.  After the sauce is prepared, in a separate pan you sauté 2 bunches of chopped Red Chard in olive oil with 2 tablespoons of fresh chopped garlic, 1/4 cup fresh chopped oregano, salt to taste. The Chard is cooked in no more than 10 minutes.  Prepare an 8 oz package of Pappardelle al dente and drain.  Mix the Chard with marinara; fold into the Pappardelle.  Never forget topping with fresh chopped basil with a little cheese, if you please and serve!

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