Spaghetti Marinara with Chard & Burst Tomatoes
Spaghetti Marinara with Chard & Burst Tomatoes is loaded with veggies and incredibly healthy. I had left over vegetables in my fridge (as usual) that I didn’t want to go bad so I loaded what I had into this sauce and it was totally amazing! I am not a lover of anything bland so I am always guaranteeing a ton of flavor in my recipes! This one is no exception. I literally ate the entire pot of pasta in 2 days. Perhaps this is yet another reason why I am on a no carbs for the month of May (insert the saddest emoji ever right here) diet now. I’ve had a massive affair with carbohydrates over the past year and like most affairs, it’s completely blown up in my face, and then it trickled down to my thighs and some. Now that the weather is warm, I am missing my wardrobe, another thing that this “affair” took from me. Sigh, sigh, sigh… However, if you’re NOT reeling from a breakup with pastas and the like, than this is a fabulous Italian spaghetti dish that I highly recommend you eat… for me, if not for yourself. I can try and live vicariously I suppose. I’m gonna keep this short today, as I am short of time. Live, eat, (diet), be happy! 😉 XO
As per usual, my listening suggestion for you whilst you chef up this dope dish! MWAH!:
- 1 lb whole wheat spaghetti
- 24 oz jar of marinara sauce (I use Mezzetta)
- 2 Tbl olive oil
- 1 shallot - diced
- 3 cloves of garlic - diced
- 1 C cherry tomatoes
- 2 C chard
- 1 1/2 C sliced red and yellow (or just one or the other) sweet small peppers
- 3/4 C cannellini beans
- 1/2 C fresh basil - chopped
- 1 tsp fresh oregano - chopped (optional)
- 2 tsp red pepper flakes
- Salt & pepper to taste
- Nutritional yeast to taste for serving (optional)
- Start boiling the pasta (I like to cook it al dente)
- While pasta is cooking, heat a pan on medium with olive oil
- Add shallot and stir often for 3 minutes
- Add garlic and stir often for 2 minutes more
- Add tomatoes and a pinch of salt - stir occasionally and cook for 5 minutes
- Add beans, peppers, oregano, basil, salt & pepper - stir for approximately 3 more minutes
- Add marinara sauce, chard, red pepper flakes, plus any additional salt & pepper and stir for about 5 minutes more
- Pour sauce over pasta and serve with nutritional yeast (optional)
- White - Pinot Grigio or Verdicchio
- Red - Montepulciano d’Abruzzo or Chianti
