- rainbow chard
- bok choy
- whole wheat linguine
- peanut butter
- soy sauce
- sesame oil
- red pepper flakes
- olive oil
Chop vegetables, separating the chard leaves from stems. Parboil (cook in boiling water until just softened) the chard stems, broccoli and turnips. Retain the boiling water and cook pasta in it. (eliminate steps, conserve flavor, fewer dishes FTW!)
Sautée rainbow chard leaves and bok choy in 1 tsp of olive oil in a non-stick skillet (more oil for a regular pan). When they are just starting to soften add chard stems, broccoli, turnips and some minced garlic.
In a bowl combine 1/2 cup peanut butter, 1/4 cup soy sauce and 1 tbsp sesame oil. Thin with pasta water until sauce is a thick-ish liquid but not too runny – you want it to stick to the pasta!
Move cooked pasta from boiling water into your skillet full of sautéed vegetables. Top with peanut sauce and some red pepper flakes. Toss gently to coat.
Use whatever veg you have on hand. If chard isn’t in your repertoire, it should be – it’s delicious and nutritious! Turnips in this recipe was pretty random but I had them in the fridge and they were getting a little sad and needed to be eaten! Add some tofu or seitan or tempeh! Add red, yellow, green or orange peppers!
The only trick here is to parboil the longer cooking vegetables so that they are all cooked uniformly. Also, cooking pasta in the parboiling water saves a lot of time and steps and adds some more flavor to the pasta.