I’ve had this recipe in my “Made and Liked” recipe box for as long as I can remember. I don’t recall ever making it but I must have or it’d still be in the “To Make” recipe box.
It’s delicious. I’m not sure why I haven’t made it in a while. It’s so fresh. And gorgeous. Look at all of those colors!
I think this would make a wonderful pasta salad. Drizzle with a bit of olive oil to loosen it up and you’d be set.
2 cups (6 oz) small bowtie pasta, uncooked
1 large handful (6 oz) fresh green beans, ended and cut
1 T olive oil
1 tiny onion, minced
1 medium (8-inch) zucchini squash, chopped
1 roasted red pepper, sliced
1 clove garlic, minced
2 large leaves Swiss chard, chopped
2 cups chopped cooked chicken
1 large tomato, chopped
1/2 t salt
1 t Italian seasoning
2 T fresh chopped parsley
1/4 cup freshly grated Parmigiano Reggiano cheese
Cook the pasta in boiling, salted water. Four minutes before it’s al dente, add the green beans. Reserve a cup of the cooking water. Drain the pasta and set aside.
In a large saute pan, pour the oil. Heat over medium heat. Add the onion and saute a minute or two. Add the zucchini and cook another few minutes. Add the roasted red pepper, garlic, and chard. When zucchini is almost tender, add the pasta and beans, chicken, tomato, salt, and Italian seasoning. Heat through. Stir in the parsley and cheese and a bit of pasta water if it seems a little dry.