Spring is by far my favorite season for vegetables. Artichokes, asparagus, beets, fava beans, green onions, chard…the list goes on and on. To take advantage of all of this wonderful seasonal produce, I threw them together with whole wheat rotini pasta and tossed it all in a light, simple sauce. I actually made this dish a couple of weeks ago while I was in the process of moving out of my apartment. I did the best I could with the little amount of food I had on hand, and ended up with something I could see myself making again.
I made this for my mom recently, and she loved it. She’s a great cook, so her approval of a dish is certainly something to be proud of. Try it for yourself and see if you approve as well!
Pasta with Spring Veggies, Feta Cheese, and White Wine-Balsamic Sauce
- 8 oz. whole wheat rotini pasta (about 3 cups)
- 1/3 cup frozen peas
- 1/3 cup corn kernels (fresh or frozen)
- 1 bundle of green onions, chopped into 1 inch pieces
- 1 bunch of Swiss chard leaves, stems removed, chopped
- 3 cloves garlic, minced
- 1/4 cup reduced fat feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup white wine
- 2 tablespoons balsamic vinegar
- Chopped parsley, for garnish
Bring a pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente.
While the pasta is cooking, heat up the olive oil and butter on medium heat. Add the garlic and sautee until lightly browned. Add the Swiss chard, peas, corn, and green onions. Add the 1/2 cup white wine (about two pours around the pan) and balsamic vinegar. Turn the heat up to medium-high, and add the cooked pasta. Let the sauce reduce and be absorbed into the pasta. Sprinkle the feta cheese and parsley over the top, and it’s ready to serve.
You could certainly mix up the veggies you use in this dish. Head out to your local farmer’s market and see what looks good. They’re usually easier to find and open more often during the spring and summer. A little hint: whenever you go grocery shopping or to the market and you’re seeing an abundance of the same few vegetables – they’re probably seasonal. Grab them all and enjoy them while they’re at their peak.
Happy seasonal eating!