Swiss Chard, Herb, and Cherry Tomato Pasta

Of all our heirloom vegetables, I harvested some of the Lucullus Swiss Chard today. It hasn't been growing really fast, or very big, but I decided it would be a good idea to harvest it before it gets browned by the sun. I also harvested some cherry tomatoes, which we did not grow from seed, and some oregano from the herb garden, and some basil and parsley (grown from seed by our mom).


We had just enough vegetables to make a delicious pasta for dinner. Here is a basic recipe for it.

Ingredients
1 box of rigatoni
2 tablespoons of olive oil
6 cloves of garlic, chopped
half a vidalia onion, chopped
a pinch of red pepper flakes
Swiss chard
cherry tomatoes
1 tomato, diced
parsley
oregano
basil
salt and pepper to taste

In a pot of boiling and salted water, cook pasta until tender.

In a frying pan, heat the olive oil. Add the garlic, onion, and a pinch of red pepper flakes. Cook the onion and garlic until tender. Add the cherry tomatoes, diced tomato, and Swiss chard and cook until tender. Throw in your cooked pasta once drained. Season it with salt and pepper, add the oregano, basil, and parsley, and serve. It's particularly good if you add some Parmesan cheese too.

Megan