Red & Green Fresh Vegetables with Pasta

Swallow your pride occasionally. It's non-fattening

For the raw vegetables:
3 lbs. large ripe tomatoes, coarsely chopped
1 red bell pepper, seeded & diced
6 cloves of garlic, smashed or finely sliced
1/2 c. finely chopped flat leaf parsley
1/2 c. finely chopped basil

For the steamed vegetables:
1/2 lb. Swiss chard, washed and chopped into small pieces
1/2 lb. broccoli rabe, washed and chopped into small pieces
1 lb. sugar snap peas or snow peas, stringed

To assemble:
1 lb. farfalle or penne pasta
1/4 c. EVOO
2 T. balsamic vinegar
1 t. sea salt
1/2 t. freshly ground pepper
1 large zucchini, grated
Freshly grated or shaved Parmesan cheese

Place all the raw vegetables in a large pasta bowl.

Bring 4 quarts of salted water to a boil in a large pot and cook the pasta al dente.

While the pasta cooks; in a vegetable steamer, steam the Swiss chard, broccoli rabe and the sugar snap peas.  Steam until tender, about 5 minutes.  Add to the raw vegetables in the pasta bowl.

Drain the pasta and add to the bowl with the vegetables.  Toss with EVOO and balsamic vinegar.  Season with salt and pepper.  Garnish with the grated zucchini and Parmesan.  Serves 4

Happy eating,
Elizabeth