One make-ahead step is roasting the bell peppers and storing in the refrigerator. Buy a few more than you would eat in one meal and roast them on the grill until they are charred on all sides. Cover them as they cool and the skin can easily be removed. Chop into small squares and use throughout the week.
The other ingredients can be cooked at the same time as boiling water for pasta. Lunch will be ready in 20 minutes if you are using the pre-roasted red bell peppers. Enjoy.
1 Small Onion, diced
2 Cloves of Garlic, diced
1 Small Zucchini (or half of a larger one), diced
1 Roasted Red Bell Pepper, diced
2 Tomatoes, diced
1 Bunch of Swiss Chard, chiffonade or slice into strips
Pinch of Red Pepper Flakes
Fresh Ground Black Pepper
1.5 Cups of Penne Pasta (or Two Handfuls)
1 Bunch of Basil, chiffonade or slice into strips
Wash and dice all of the vegetables on a cutting board to prepare for cooking the dish. Heat a saute pan to medium heat and drizzle olive oil in the bottom. Add the onion, garlic, pinch of kosher salt and about three grinds of black pepper for about three minutes of cooking time. This will help them soften for your sauce.
Start the pasta water. Cook the pasta according to instructions with a little salt added with the shells. It typically takes 10 minutes. Add the swiss chard to the same water with five minutes left on the timer.
Add the remaining vegetable ingredients, oregano and red pepper. Cook for about 10 minutes. Remove the pasta and greens from the boiling water and add to the saute pan. It is good to have a little pasta water to give the sauce texture. Cook all ingredients for a few more minutes. Top with basil and parmesan cheese.