Angel Hair With Rainbow Chard, Green Beans, Mushrooms, and Sicil

May 10, 2023May 10, 20230 1
Angel hair pasta with rainbow chard, green beans, mushrooms, and Sicil cheese
in Pasta

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 -6 stalks of rainbow chard leaves ( you can also use green chard )
1 cup green beans ( cleaned well with the ends removed )
2 -3 garlic cloves
5 -6 large stock mushrooms
1 bunch parsley
kosher salt & freshly ground black pepper
red pepper flakes
1/4 - 1/2 cup italian fish sauce made with anchovy
extra virgin olive oil
pecorino cheese ( we specifically used Pecorino from Sicilia )
1/3 of a pound angel hair pasta

Nutrision Information

Servings Per Recipe
4
Calories
455
Sugar
4g
Fat
16g
Angel hair pasta with rainbow chard, green beans, mushrooms, and Sicil cheese is a delicious and healthy pasta dish that's perfect for any season. The dish is a colorful combination of blanched rainbow chard and green beans, sautéed garlic and mushrooms, and tangy Sicilian cheese. This dish resonates with the bold flavors of Mediterranean cuisine in a healthy, modern twist that emphasizes wholesome ingredients. The pasta holds up its shape well and has a unique texture that pairs well with the crunchy vegetables. The anchovy sauce adds a depth of flavor that takes the dish beyond a simple pasta recipe. This dish is guaranteed to be a hit with your friends and family!

Instructions

1.Bring a large pot of salted water to a boil.
2.Trim the stems off the rainbow chard and cut the leaves into thin strips. Blanch the chard for 1 minute in the boiling water. Using a slotted spoon, transfer the chard to a bowl of cold water to stop the cooking process. Reserve the boiling water.
3.Add the green beans to the pot of boiling water and cook for 3-4 minutes or until the beans are tender and bright green. Remove the beans from the pot with a slotted spoon and add them to the bowl of cold water with the chard.
4.Drain the vegetables and set aside.
5.While the vegetables are cooking, slice the garlic cloves and mushrooms thin and chop the parsley.
6.Heat the extra virgin olive oil in a pan over medium heat. Add garlic and sauté for a minute.
7.Add the mushrooms and cook until they are tender and browned, about 5 minutes.
8.Add the anchovy fish sauce, parsley, red pepper flakes and cook for another minute.
9.Add the blanched vegetables and toss well to combine.
10.Cook angel hair pasta according to packet instructions.
11.Strain the pasta, reserving some of the pasta water, and add the pasta to the pan with the vegetable mixture. Toss well to coat everything with the sauce. If the sauce is too thick, add 1/4-1/2 cup of the pasta water to loosen it up.
12.Grate the pecorino cheese and sprinkle it over the pasta.
13.Serve and enjoy!

PROS

This dish is a healthy and flavorful way to get your daily dose of vegetables.
It’s quick and easy to make, perfect for busy weeknights.
The pecorino cheese adds a delicious tangy flavor to the dish.

CONS

This dish may not be suitable for people who don’t like anchovy fish sauce or cheese.
The red pepper flakes can make the dish spicy, so adjust the spices according to your preference.

HEALTH & BENEFITS

This dish is packed with vitamins and nutrients from the vegetables. Rainbow chard and green beans are good sources of vitamins A, C, and K. Mushrooms are rich in selenium, which is a powerful antioxidant that helps prevent cell damage. Pecorino cheese is a good source of calcium and protein. Angel hair pasta is a low glycemic index food, which means it helps regulate blood sugar levels and keeps you full for longer periods of time.

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