When your neighbor brings you freshly picked swiss chard from their garden, you get to make this delicious pasta dish with the addition of sweet Butta squash and juicy tomatoes. Butta squash is a hybrid squash that is really sweet. Check your local farmer’s market for Butta squash but if you can’t find it locally, you can always substitute a Yellow squash. I love this dish because it’s light and full of flavor from the sautéed vegetables. Plus, the half and half lends just a bit of creaminess without overwhelming the dish. It easily converts to a vegan dish by omitting the cheese or substituting in vegan cheese. Pair with garlic bread and a glass of white wine. Enjoy!
- 8 oz. Butta squash* (chopped)
- 8 oz. zucchini (chopped)
- 6 oz. swiss chard (chopped)
- 3 tomatoes on the vine (chopped)
- 4 tbsp. canola oil
- 1/2 c. half and half (room temperature)
- 1/4 c. white wine
- 1/4 c. Parmesan cheese
- 1/4 c. shredded mozzarella
- 1 lb. rigatoni pasta
- salt and pepper to taste
- Organize the chopped veggies in separate bowls and set aside. You will add them to the pan at different times. Fill a large pot with cold water and place on high heat to begin boiling the water for the pasta.
- In a deep frying pan, add 4 tablespoons of canola oil and turn to medium-low heat. Add in the Butta squash (or Yellow squash if you are substituting) and zucchini and cook for 5-6 minutes or until translucent and softened. Add in the swiss chard and cook until wilted, about 2-3 minutes.
- Add the rigatoni to the boiling water and cook according to package instructions- typically 8-10 minutes.
- To the cooking veggies, add in the tomatoes followed by the 1/4 cup of white wine, the warmed/room temperature half and half and the 1/4 cup of parmesan cheese. Cook for an additional 6-8 minutes. Drain the pasta from the boiling water and place into a large serving bowl. (Alternatively, you can place the pasta back into the same pot.) Add in the cooked veggies, sprinkle with more parmesan cheese and top with a 1/4 cup of shredded mozzarella.
Serves 6 people.
Enjoy!
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Oi was the first to try squash and chard and it was simply delious.
I’m glad you enjoyed it! 🙂