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• 16 oz. bowtie pasta (farfalle)
• 2 Tbsp. extra virgin olive oil
• 1 yellow onion, diced
• 2 tsp. minced garlic, (about 4 cloves)
• 1/3 cup julienne-cut sundried tomatoes
• 1 head Swiss chard, kale or spinach, cleaned thoroughly, ends trimmed, and chopped (about 1 lb.)
• 1 tsp. fresh or dried rosemary, chopped
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. salt, or to taste, and pepper
• 15 oz. cannellini or white kidney beans, drained and rinsed
• 1/4 cup grated Parmesan cheese

serve with 1 loaf whole grain bread

1. Cook the pasta as directed. Reserve 1/4 cup of the cooking water.
2. Sautee onions and garlic, add tomatoes and chard. Cover to steam the chard.
3. Stir in rosemary, vinegar, salt, and beans. Cook for 5 minutes.
4. Combine the veg with the drained pasta, then stir in the cheese. Add cooking water if too dry. Serve immediately.

source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb

tags: CSA, summer, vegetarian