No pictures today because I'm tired of arguing with my (5 year-old) camera about its flash settings and what to focus on. I was potentially going to buy a super-spiffy and cheap Canon s3is from a friend of mine, but someone else got it first....drat! Meanwhile, I made a super-delicious pasta primvera-esque dinner tonight, complete with rainbow chard from the farm my sister works on! (It's not too hot to grow greens in the summer in NY state!) But it's not actually springtime, so I dub this:
Pasta Verano (Italian/Spanish meld-phrase!)
1/2 lb. pasta (I used fettuccine)
salt and pepper to taste
2 T. mixture of canola and olive oils
1/2 onion, sliced
1 summer squash/zucchini, sliced
1 small bunch chard (rainbow or otherwise), ribbed and chopped (reserve greens separately from ribs)
1 handful fresh basil leaves, snipped
1 gorgeous tomato, chopped
2 large gloves garlic, minced
red chili flakes to taste
Saute onions, squash and chard ribs over medium-low heat until almost tender, 5-8 minutes. Add chard greens, basil, tomato, garlic and chili flakes and cover. Cook for 2-4 minutes or until greens are wilted.
Make pasta. When it's cooked drain but DO NOT RINSE. Return to pot and crack an egg over it. Stir vigorously for about 75 seconds. The egg will get frothy and then creamy-- it should not turn into little scrambled egg bits. Salt and pepper generously.
Combine veg and pasta and serve hot.
The egg-in-pasta idea came from two sources, one: Make do and make it good and the other: What Geeks Eat.
Rainbow chard in its farm life:
(photo copyright Christina Schubert, 2009)