Farro Pasta with Summer Squash and Chard
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
Ingredients
-
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
Directions
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.
* 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.