I’ve been more inspired, lately. The farmers’ markets in the area are making sure I buy a huge load of food each week because they are bursting with produce. This is a simple pasta dish I threw together with left over Swiss chard, whole wheat rotini pasta, and shrimp that I bought for another dish but had excess of.
I’m not a good cook by any means, I will admit that. Usually whenever I try to make a meal, instead of a dessert; it ends in disaster. When I first started baking from scratch; the outcome was also pretty horrible – so I’m willing to give this time. I will become a decent cook because it is a necessity! I’m trying to get away from as many processed foods possible in order to help myself lead a balanced lifestyle. I know that actually cooking your own meals is pretty much the only way to do this. I also have been struggling with my weight since I was a teenager and can see the pounds dropping off as I’ve cut out junk food, sodas, and lots of processed foods already. It is really hard to do what I am trying to do if you have been eating food the quick, easy and completely unhealthy way your entire life. I do admit that occasionally I opt for the easy route and eat something not-so-good. I am still working on forming better life habits in regards to: cooking my own meals, working out, doing yoga, getting my swim on and waking up earlier.
I am starting to take advantage of the time I spend at farmers markets. (Not to mention the deals my farmer friends give me! It pays to be fluent in cupcakes.) I don’t want to go into too much detail here but I am also working on a new project which will involve lots of fresh produce, fruit, and other items from farmers markets.
Swiss Chard & Shrimp Pasta
- 2 Tbsp extra virgin olive oil
- 4 cloves of garlic (more to taste)
- 2 tsp fresh lemon juice
- 1/2 lb shrimp (I used pre cooked shrimp with the tails on – deveined & defrosted.)
- 2-3 cups swiss chard, chopped
- 8oz whole wheat pasta of your choosing
- Bring pot of water to a boil and cook pasta until al dente – drain pasta.
- Peel the garlic cloves and finely chop or use a garlic press.
- Sauté the garlic and olive oil in a large skillet.
- Place the Swiss chard into the skillet with the defrosted shrimp (tails on or off)
- When the chard starts to wilt, add the pasta and lemon juice, toss to combine.