Red, White, & Greens Pasta
Yes I know it is the week for Red, White, & Blue, but lets be honest there are just no good blue vegetables that would work in a pasta dish.
In preparing for the week, I asked Little Miss Mixture to help pick the meals. Sometimes when I do this I get nothing, other times I get some of the most common foods we eat and then every now and then surprise a mix of favorites and new. She had a perfect pick for meatless monday. As we over the past several years begun eating more and more meatless meals. There is a movement to encourage this called Meatless Monday, so I decided to join the movement. It is not hard for us since we generally eat at least 1-2 meatless meals a week. Now I just have to make sure it is how we start our week. To find out more about the Meatless Monday movement and why you should give it a try check out this webpage.
You will find Let’s Have Mixture featured as a blog alone with other resources for meatless meals.
The meal Little Miss Mixture picked for monday was a pasta dish from her must make list in the May Cooking Light Magazine. The dish first appeared in cooking light as a side dish and I am pretty sure it caught her attention because the bow tie shaped pasta. Little Miss Mixture has a diverse palate, but just like many of us she is caught by eye appeal. I am fine with this as I am often victim to this method of picking things as well. I am sure most of us can agree we tend to pin recipes on Pinterest based on pictures. Thus a reason I need to work on my food photography. Check out my pinterest boards and you will most likely find more dessert than other items and I am sure this is due to my searching Pinterest after dinner and when I am in the mood for something sweet and the pictures.
In general we do not tend to have pasta dishes as a side item, so I decided to use her recipe pick for inspiration on a meatless meal. My choice would have been to use a multi grain or whole wheat pasta as I generally do, but based on Little Miss Mixtures request we were to use farfalle, a bow tie shaped pasta. I wonder why most of the fun and unique shaped pasta is not made whole grain? The base of the recipe and the inspiration was taken from Cooking Light Tomato, Feta, and Thyme Farfalle. We had some chard that I picked up at the farmer’s market over the weekend, so I decided that would be the perfect addition for a more balanced and hearty dish. Thus Red, White, and Greens pasta was born.
Red, White, & Greens Pasta
1 Cup Leeks, sliced
4 Garlic cloves, minced
1 bunch Greens (rainbow, swiss chard)
1 1/2 Cups Pasta
1 Cup Tomatoes (cherry tomatoes halved, or chopped tomatoes)
4 Tbsp Lemon juice
2 tsp Thyme ( if using fresh double)
3/4 Cup Feta cheese, crumbled
4 Tbsp Olive oil
Cook pasta per directions In a large skillet or sauté pan, heat olive oil over medium high heat. Add leeks and cook about 2 minutes. Add garlic and cook for 1 minute. Add greens and allow to partially wilt. Add pasta, tomatoes, thyme, lemon juice to the leek, garlic, and greens mixture. Stir to combine. Add small amount of reserved pasta liquid if needed. Add feta cheese. Combine and serve.