Feature of the Week
Komatsuna Raab
from
Groundworks Organics
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Raabs, the tender, flowering tops of brassicas, are incredibly nutrient-dense. As plants bolt and flower, they send energy up into their stalks, resulting in an antioxidant-packed tasty product! They're the perfect veggie for providing our bodies extra fuel as we begin moving into fair-weather outdoor activities!
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Broccoli and Chard Rigatoni
Ingredients:
- 3/4 pound whole wheat rigatoni
- 15 oz can diced tomatoes
- 6 oz can tomato paste
- 1/2 cup water
- 1/2 Tablespoon olive oil
- 5 cloves garlic minced
- 1 Tablespoon each dried oregano & thyme
- 1 head broccoli
- 1 bunch swiss chard
- 1 cup Havarti cheese shredded (asiago, parmesan and mozzarella would also work well)
- 1/2 teaspoon salt grind of fresh pepper
- 1 handful fresh basil thinly sliced (optional but oh so good)
Directions:
Salt a large pot of water and bring to boil. Add pasta and cook until al dente (about 7-10 minutes). Chop broccoli and chard. At the five minute mark, add broccoli and chard to water and cook altogether until pasta is done.
While pasta is cooking, heat 1/2 tablespoon of oil in large saute pan and add garlic. Cook 1 minute, stirring frequently so not to burn. Add tomatoes, tomato paste, oregano, thyme and water to garlic. Stir to combine and bring to a simmer. Cook 5 minutes.
Drain pasta, chard, and broccoli and return to same pot. Add tomato sauce and shredded cheese. Use two spoons to toss everything together. Residual heat will melt cheese.
Place 1 1/2 cups of pasta into bowls and top with basil.
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