Nick was working late last night, so I was on my own for dinner. Staring into the fridge, I thought, “Well, I have Swiss chard that is already looking a little past its prime and leftover roasted sweet potatoes…. Those both sound like things that would go well with pasta.”
I really didn’t anticipate this being something I’d actually write about, but it was yummy and pretty enough that I had to grab my camera after I had already taken a bite.
Saute some sliced shallots and chopped green olives in melted butter and olive oil with some crushed red pepper flakes. Stir in sliced Swiss chard. After a couple minutes add in some roasted sweet potatoes and baby spinach. Squeeze a little lemon juice over it, and stir until spinach wilts. Add in some cooked whole wheat pasta and maybe a little more butter if you’re feeling indulgent. I mean, you are eating a bunch of veggies, a little butter won’t hurt….