nutritional information

Per SERVING:

  • Calories: 591
  • Protein: 27 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 104 g
  • Sodium: 239 mg
  • Fiber: 19 g
Vegan

Pasta with Garlicky White Beans and Swiss Chard

Serves 4

30 minutes or fewer

Comfy and satisfying, this recipe is a hit at my home. I like to serve it in wide, shallow soup bowls so we get all the delicious cooking broth. If you prefer a dish that is less juicy, drain more of the liquid off the beans. A pair of kitchen shears makes cutting the chard quick and easy. You can also substitute fresh spinach for the chard.
  • 1 10-oz. pkg. whole wheat pasta
  • 1 7-oz. jar sliced, olive oil-marinated sun-dried tomatoes, drained and chopped, with 2 Tbs. oil reserved
  • 3 cloves garlic, minced
  • 1 ½ lb. Swiss chard, tough stems removed, well rinsed and chopped
  • 2 15-oz. cans white beans

1. Bring large pot of lightly salted water to a boil over medium heat. Add pasta, stirring to prevent sticking, and cook according to package directions, until al dente.

2. Meanwhile, heat oil from sun-dried tomatoes in large skillet over medium-high heat. Add garlic; cook, stirring, 1 minute.

3. Add sun-dried tomatoes and Swiss chard; mix well. Cover, and cook, stirring occasionally, 3 minutes. Add 1 can of beans with liquid. Drain remaining can of beans; rinse beans, and add to pan. Cook, stirring occasionally, until heated. Season to taste with freshly ground black pepper.

4. Drain pasta, and transfer to serving dishes; top with bean mixture, and serve.

March 2005

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comments

Great tip about slicing the swiss chard with kitchen shears!

The Omnivore - 2014-03-26 18:44:16

Really good. My 18 month old loves it too.

Shane McCall - 2013-11-19 03:31:46