Amazing Summer Rainbow Spaghetti with Roast Chicken
Summer is always the best time of year for me and my family to make healthier food choices. I find it hard to resist the bright colors and allure of colorful produce in season. When the produce is appealing to the senses and to one politics so much the better. When I purchase my produce at Dylamato’s Market, I’m not only choosing delicious, healthy food for my family but I am also choosing to support and promote an oasis of fresh food in a nationally declared food desert AND (and this is a big AND) supporting micro businesses for working mom’s like myself who otherwise would not have work.
Start with great, locally sourced raw produce, of which Dianne has plenty. On this particular visit to Dylamato’s I was inspired by:
Meanwhile, in the fridge I had a very nice whole chicken waiting to be prepared. I rinsed it, coated it lightly with extra virgin olive oil and put it in my oven to roast. Then I put on a pot of water to boil for the pasta.
The chopped rainbow chard was added to pan to mingle with the scapes.
In a separate pan I put together a simple tomatos sauce using crushid tomatoes and Extra virgin olive oil.
I basted the chicken with some of the sauce
and set the rest aside for the spaghetti. When the pasta was ready I tossed it in the sauce to coat and then added my sauteed scapes and chard. E Voila!