Orecchiette Pasta with Vegetables

I read an article recently that pasta is better for you once reheated. I don’t completely understand the science behind it, but that’s alright! With this in mind, I made some pasta the other morning that I liked a lot. It turns out to be a little of a weird color since I use beets, but that’s alright!

photo 1

I boiled some beets the other day and kept the water to use on another occasion – this is what I cooked the pasta in. I also added two bay leaves, 1 teaspoon of dried parsley and ½ teaspoon of crushed red pepper. I wasn’t sure how this would work, but it ended up giving the pasta a nice flavor on its own.

After the pasta was cooked, I also cooked some other vegetables to add later. Below are the instructions.

Ingredients

  • 1 cup dry orecchiette pasta
  • 1 cup chopped onion
  • 1 cup frozen corn
  • 1 ½ cup chopped chard
  • 1 cup beets
  • 4 tablespoons hemp seeds
  • Walnut olive oil (regular olive oil would be fine)

Instructions

  1. Boil pasta, see above for how I flavored mine (If you’re interested). Once cooked, set aside. You can do this ahead of time in order to reheat the pasta when preparing to eat.
  2. Boil onion, corn, and chard. Drain water – keep some for reserve (2 – 3 tablespoons).
  3. Add the pasta to the cooked vegetables. Stir.
  4. Add a little of the water used to cook the vegetables to add some liquid and help everything mix properly. I also added a bit of walnut oil.
  5. Once the pasta is properly mixed and dressed, add the beets. This is add some pink color to the pasta.
  6. Once the pasta has been put into individual servings, sprinkle the hemp seeds on top.

Leave a comment