3 Tbs. Olive Oil, divided 4 Cloves Garlic 1 Shallot, or 1/2 if extra large like this one 1 Tbs. Fresh Thyme Leaves 1 Zucchini, extra large summer variety 1 Yellow Bell Pepper 1 Cup Tear-Drop Tomatoes 1 Cup Garbanzo Beans, canned is fine 2 Cups Stock, chicken or vegetable 2 Tbs. Lemon Juice 1 Bunch Swiss Chard, red if available 1/2 Recipe Whole Wheat Spaghetti 1 Pinch Salt, if needed 1/4 tsp. Crushed Red Pepper, or more
Garnish Per Portion: 1 tsp. Olive Oil 2 tsp. Romano Cheese, grated
Heat Oven To 375°
Cut the vein out of the chard leaf.
Chard vein is delicious in this recipe.
Tear leaves into medium size pieces.
Cut veins into long narrow strips.
Wash leaves and veins separately in plenty of cold water.
You will need to wash a couple of times.
Be sure to change the water as needed.
Make sure all dirt and sand is removed from the chard.
Let drain while preparing the recipe.
Peel garlic and shallot.
Place both ingredients onto a cutting board and start chopping them together.
Garlic and shallots can be rough chopped or minced; both cuts work well.
Pull a tablespoon of leaves off of the fresh thyme.
This is a very tedious job but well worth the effort.
You want the leaves only, no stems.
You can substitute a teaspoon of dried thyme if you like.
Grate some nice imported Pecorino-Romano cheese, or any other hard cheese that you may have on hand like Parmesan.
Mix stock and lemon juice together.
Rinse & measure the garbanzo beans.
Wash and dry vegetables.
Slice zucchini into 1/4 inch rounds.
Slice the pepper into long thin strips.
Place zucchini, yellow pepper and tomatoes into a large mixing bowl.
Add one tablespoon of olive oil and toss ingredients together.
Lay ingredients onto a sheet pan.
Place pan on an upper rack in the oven.
Bake vegetables for 10 minutes.
Turn oven off and turn broiler on.
Broil the vegetables for 6 minutes and remove from oven.
Vegetables should be about 8 inches away from the heat element as they broil.
Remove zucchini from the sheet pan and place a few slices into each individual serving bowl.
Place 1.5 tablespoons of oil into a large pot.
Turn stove onto a medium-high heat.
Add the garlic-shallot mix and thyme leaves.
Cook & stir ingredients together for a quick minute.
Add chard stems, stock-lemon mix and crushed pepper.
Cover the pot and boil the stems for a quick minute.
Add roasted yellow peppers and tomatoes.
Add garbanzo beans.
Bring back to a boil.
Add chard to the pot.
Cover the chard with the cooked spaghetti.
Cover the pot and boil everything for 5 minutes.
You can stir ingredients once or twice during that time.
