So….I had a bit of a mishap.
Of the moldy pie crust variety. (Ew.)
Which, I guess, is technically my own fault but in all fairness I wrap pie crusts in saran wrap and leave them in the fridge overnight pretty much biweekly and never have I ever come back to use them the next day to find them covered in unseemly white spots (differential diagnosis: pie herpes). Until now.
So there I was, fuming in the kitchen and mourning the fact that, not only did I waste 1/3 cup good quality olive oil on that damn crust, but this was going to be the perfect Easter recipe and I was going to be such a rockstar blogger by having it cooked and ready to post a week before Easter and now…now I was lost. And dazed. And confused. And totally not rockstar.
Not to mention that there was still the matter of dinner and I had one hungry boyfriend sitting at my kitchen table playing Family Feud on his phone and inquiring in-between rounds as to when we would be eating.
I almost slapped him. And then I almost threw the moldy pie crusts in his face. And then I almost shrieked NEVER!!!!!!!!!! at the top of my lungs in my highest pitched annoying girl voice that will take out an eardrum if you’re not careful.
And then…I made pasta. It was pretty rockstar.
And Easter-worthy, considering that The.Boy kept moaning and saying, “This really hit the spot, babe” the whole time he was eating.
So whether you’re in the middle of a pie crust crisis or not, I’m thinking this is the perfect dish to get on your table. It’s filled with three different kind of veggies – swiss chard, eggplant, and roasted red peppers – and is just a bit decadent with a super creamy sauce. All for under 300 calories a (large) serving. Do.it.
One year ago…Peanut Butter and Jelly Cupcakes with Peanut Butter Chocolate Ganache
Two years ago…Homemade Ginger Pasta with Sweet Potato Wasabi Sauce, Pumpkin Yeast Bread
Three years ago…Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
Four years ago…Potato Gnocchi with Peas, Prosciutto, and Ricotta
Pizza Rustica Pasta
Serves 5-6, adapted from Cooking Light April 2012
- 2 medium red bell peppers
- 2 tbsp extra virgin olive oil, divided
- 1 lb swiss chard, trimmed and thinly sliced
- 2 tbsp chopped shallots
- 2 tsp minced garlic
- 1 eggplant, cut into 1/2-inch cubes
- 8 oz part-skim ricotta cheese
- 2 oz gruyere, shredded
- 1 oz parmesan cheese, grated
- 1 tbsp chopped fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 12 oz whole wheat spaghetti
- Bring a pot of salted water to a boil.
- While water is heating up, cut the bell peppers in half lengthwise and discard the seeds and membranes. Place pepper halves skin side up on a foil-lined baking sheet and flatten with your hands. Broil until charred and black on the outsides. Place into a closed container for 5 minutes. Peel skin off and discard. Coarsely chop pepper flesh.
- Heat a large nonstick skillet over medium heat. Add 1 tbsp oil and swirl to coat the pan. Add chard to the pan and cook for 1 minute or until wilted. Place chard and bell peppers in a large bowl. Return the pan to medium heat and add the remaining tbsp oil. Add the shallots and garlic and cook for 1 minute. Add the eggplant and cook for 7 minutes, stirring occasionally, until cooked through and soft. Add to the veggie mixture along with the ricotta, gruyere, parmesan cheese, thyme, salt and pepper. Stir to combine.
- Cook pasta to desired consistency according to package directions, reserving 1 cup pasta water. Drain pasta and toss with veggie/cheese mix, adding in half of the reserved water. Stir to combine, adding in more water as needed to create desired sauce consistency. Season to taste with salt and pepper.