Summer Pasta with Olives and Vegetables
Olives and smoky chipotle add depth to this vegetable-rich pasta dish. It’s a fast and delicious way to use up extra vegetables.
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Mince garlic and set aside. Heat olive olive in a large skillet over medium-low heat. Chop onion and bell pepper and add to skillet, stirring occasionally. Remove stem tips from green beans, cut into bite-sized pieces, and stir into onion mixture. Pull or cut leaves from chard stems. Chop chard stems and set aside leaves. Add chopped stems to skillet, stir, and cook until onions are soft, about 5 minutes.
  2. Cook pasta or base of your choice. Stack chard leaves, roll up, and cut crossways into thin strips about 1/4 inch across. Cut across through rolls two or three times so you have bite-sized chard ribbons.
  3. When onions are soft, stir in garlic and chipotle, and then stir in garlic, tomatoes, olives, oregano, and salt. Rest chard ribbons on other vegetables but do not stir. Cover skillet and reduce heat to simmer. Cook for 10 minutes until vegetables are tender. Stir, taste, and adjust seasonings.
  4. Drain pasta when done, add sauce, and toss until well mixed. Serve hot. Refrigerate any extra for up to 5 days.
Recipe Notes

Summer pasta with olives and a green salad

Notes

  • By “base” I mean pasta, baked potatoes, quinoa, brown rice, or other whole grains.
  • Usually, I use crushed tomatoes for pasta sauce, but diced was what we had. I was delighted to see that this let the flavor and color of the other vegetables stand out.
  • If you have someone who doesn’t like olives or capers, divide the sauce and stir those in at the end. This is what I do at home for my olive-adverse Taster.

Nutritional Information for Summer Pasta with Olives

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