This Rainbow Pasta saves the day often in my house. Before a date night, so that the kids eat before the sitter comes, on a busy weeknight after spending the day in the garden, as a quick meal for a casual get together served with garlic bread. The possibilities are endless. Even for the vegetables you put in. The only advice when it comes to your veggies is to introduce them in the recipe according to their cooking time. I wouldn’t put chopped carrots at the same time as kale, but shredded carrots, sure. Or I wouldn’t put eggplant at the same time as spinach. You see where I’m getting. This pasta recipe is more of a guideline to build your dream pasta, or to build something that will empty your fridge and make you eat veggies. Be creative!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
For other great pasta recipes, please check out: Pasta with Brussels Sprouts, Leek, and Spigarello in Creamy Wine Sauce, Shiitake and Leek Spaghetti and Banza Ziti Bolognese with Italian Sausage.
PrintRainbow Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil, plus more for serving
- 1 cup red onion, diced
- 4–5 cloves garlic, minced
- 2 zucchinis, diced
- 2 yellow squashes, diced
- 1/2 bunch asparagus, cut into 1” lengths
- 1 red bell pepper, diced
- 2 cups cherry tomatoes
- 1 bunch Rainbow chard, stems diced, leaves torn into bite-size pieces
- 1 bunch Lacinato kale, torn into bite-size pieces
- 1 package of your favorite pasta
- 1/2 cup fresh basil, leaves torn
- 4 green onions, sliced thin on the diagonal
- 1/2 cup cooking liquid from pasta
- Sea salt and pepper to taste
Instructions
In a large pot, bring some water to a boil, and add a few generous pinches of salt. Once the water boils, add the pasta, and cook according to package’s instructions. Before draining the pasta, keep about 1/2 cup cooking liquid.
While the pasta is cooking, heat the olive oil in a very large sauté pan over medium heat. Add the onion and garlic and cook for about 2 minutes. Add the rest of the vegetables (according to cooking time), keeping the chard and kale for the very end. Season with salt and pepper. Once everything is nice and cooked, but still crunchy, add the cooked pasta and some of the cooking liquid, if needed. Mix well. Serve topped with a drizzle of olive oil, the fresh basil and green onions. Bon appétit!
Pâtes arc-en-ciel
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 portions 1x
Ingredients
- 2 c. à soupe d’huile d’olive, plus un filet pour le service
- 1 tasse d’oignons rouges, en dés
- 4 à 5 gousses d’ail, émincées
- 2 zucchinis, en dés
- 2 courgettes jaunes, en dés
- 1/2 botte d’asperges, coupées en tronçons de 1 pouce
- 1 poivron rouge, en dés
- 2 tasses de tomates cerise, coupées en deux
- 1 botte de bette à carde arc-en-ciel, les queues coupées en dés, et les feuilles hachées
- 1 botte de chou kale, haché
- 1 boîte de vos pâtes préférées
- 4 oignons verts, tranchés mince
- 1/2 tasse du liquide de cuisson des pâtes
- 1/2 tasse de basilic frais, haché
- Sel de mer et poivre, au goût
Instructions
Dans une grande casserole, faire bouillir de l’eau avec quelques généreuses pincées de sel de mer. Ajouter les pâtes, et cuire selon les directives sur l’emballage. Avant d’égoutter, réserver 1/2 tasse de liquide de cuisson.
Pendant que les pâtes cuisent, chauffer l’huile d’olive dans une grande poêle, à feu moyen. Ajouter les oignons et l’ail et faire revenir pendant 2 minutes. Ajouter le reste des ingrédients, selon leur temps de cuisson, en gardant la bette à carde et le chou kale pour la fin. Assaisonner de sel de mer et de poivre. Une fois les légumes cuits, mais toujours croquants, ajouter les pâtes cuites et le liquide de cuisson, au besoin. Retirer du feu, ajouter le basilic frais, et bien mélanger. Garnir des oignons verts, et servir avec un filet d’huile d’olive, si désiré. Bon appétit!
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