Sweet Potato and Garlic Chard Bucatini

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1 Orange, zest of
  • 1 bunch Rainbow chard, leaves
  • 2 Rainbow chard stalks
  • 1 Sweet potato
  • 1 tsp Thyme

• Pasta & Grains

  • 1/2 lb Bucatini, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Butter, unsalted

Found on spoonforkbacon.com

Description

Ingredients

• 1/2 pound dry bucatini
• 3 1/2 tablespoons extra virgin olive oil
• 1 sweet potato, cleaned and diced
• 1 bunch rainbow chard leaves, thinly sliced
• 2 rainbow chard stalks, finely diced
• 2 garlic cloves, minced
• 1 teaspoon thyme, minced
• 1/2 cup (1 stick) unsalted butter
• zest of 1 orange plus more for garnish
• salt and pepper to taste

Directions

• 1. Place a large pot of water over high heat and bring to a boil. Add a handful of salt into the water and add the pasta. Boil until the pasta is al dente, stirring occasionally. Drain and set aside. 2. Pour 2 tablespoons oil into a large skillet and place over medium-high heat. Add sweet potato, season with salt and pepper and sauté for 7 to 9 minutes, or until sweet potato is fork tender (reducing heat as needed). Remove from skillet and set aside. 3. Pour remaining oil into the skillet and add chard leaves and stems, sauté for 4 to 5 minutes. Season with salt and pepper. Sprinkle garlic and thyme over the chard and continue to sauté for 2 to 3 minutes. 4. Remove from skillet and combine with sweet potato. 5. Melt butter in the skillet over medium-low heat. Simmer until the butter begins to brown and a nutty aroma appears (6 to 8 minutes). 6. Add the orange zest and simmer for 1 minute. Add the bucatini, sweet potato and chard back into the skillet and toss together until evenly coated. Adjust seasonings. 7. Finish with more orange zest and a lot of grated Parmesan. Serve.