A tray of green beans, mushrooms and onions was sent into the oven while roasting the butternut squash; and the cooking pan holding all the Swiss chard was to serve "two purposes" - Roasted Squash with Sauteed Swiss Chard; and this dish - Roasted Green Beans, Mushrooms and Sauteed Chard with Pasta.
So...now...why do I have to involve two steps - roast and saute?
In short, the oven could accommodate more than the cooking pan at the instant, so "equipment" utilization is flexed around in order to achieve two dishes (the other dish here) within the shortest time.
Not if anyone cares but the green beans, mushrooms and chard don't have to be roasted and can be sauteed with the chard like in any other saute.
Roasted Green Beans, Mushrooms and Sauteed Chard with Pasta 蔬菜意大利面
6-8 green beans, diced
1/2-1 cup roughly chopped crimini mushrooms
1 tbsp finely diced onions
2 cups finely chopped swiss chard, stems and leaves separated
2-3 clove garlic, finely minced
4-5 tbsps of pasta sauce (Muir Glen)
1 serving of cooked pasta
Roast green beans, mushrooms, and onions in a preheated 400F oven for about 20-30 mins. Saute the chard with 1/2 of the minced garlic in a pan, dish out and set side. Saute the remaining garlic in olive oil, add the roasted green beans combo, then pasta sauce, mix well and when sauce is simmering, add the cooked pasta. When the sauce is slightly reduced with the added pasta, it is ready to serve, and this is the time to mix in the sauteed chard.
If you prefer other greens, you can always switch it to kale and make something similar to this - Kale Tomato Noodle Soup.
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Tag: roasted vegetables, roasted vegetables pasta
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