Farro Pasta with Summer Squash and Chard

Farro Pasta with Summer Squash and Chard
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 371.4
  • Total Fat: 15.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 239.6 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 11.4 g

View full nutritional breakdown of Farro Pasta with Summer Squash and Chard calories by ingredient

Number of Servings: 4


    8 ish ounces of farro pasta
    8 small summer squash
    1 bunch of rainbow chard
    2 cup red onions
    2 Tbsp avocado
    2 Tbsp olive oil


Makes 3-4 Servings

* Wash and dry the vegetables.
* Fill a pot with enough water to boil the pasta, sprinkle in some sea salt and bring to boil.
* Chopped the vegetables into large-ish bite size portions, depending on your preference.
* Put the avocado oil into a wok pan or large saucepan and turn the stove onto high.
* Then let the pan heat up for about 2 minutes.
* Hopefully, while you let you wok pan heat up your water has come to a boil. Once your water in ready, add you pasta, stir, and then set the timer to the pasta packages desired cook time.
* You're then back to the veggies...
* Turn heat on the wok pan down to medium/medium-high.
* throw in your onions into the wok pan and stand back in case any oil splashes!
* Saute the onions until they start to brown.
* Throw in your squash and stir.
* Add any seasonings you like.
* Saute until both the vegetables has browned and softened a bit, but not until they are soft. Mushy vegetables are gross!
* Turn off the heat on the wok pan and throw in the chard. Stir in the vegetables and make sure the chard leaves are coated with oil.
* Remove the pasta and drain the water.
* Toss the olive oil on the pasta and stir, stir, stir!
* And last -- put your pasta in your favorite bowl, top with the sauteed vegetables, and eat!

Number of Servings: 4

Recipe submitted by SparkPeople user TWOTALESQUIRREL.