Swiss Chard and Beans with Pasta

We have a number of vegetarian pasta recipes that make a healthful one-dish meal, and this is one of our favorites. We’re big fans of Swiss chard, but feel free to save time by substituting fresh baby spinach or kale, which come in 4 to 6-ounce packages that are pre-washed and ready to use.

If you want this dish to have a heavier concentration of veggies, cook 8 ounces (about 2 cups) of penne pasta. It will make enough for about 6 (2-cup) servings. If you want to stretch it out and make more, cook an entire 16-ounce package (about 4 cups). We’ve done it both ways and it’s always delicious!

Difficulty:

Easy

Cost:

Inexpensive

Serves:6people

Serving Size:2 cups

Swiss Chard and Beans with Pasta

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This vegetarian pasta recipe is packed with healthful vegetables, and basically everything you need for a filling meal-in-one.

• CourseMain Course, Side Dish, Vegetarian
• CuisineMediterranean, Vegetarian

Tools:large (4-quart) saucepan, measuring cups and spoons, knife and cutting board, large (10-inch) skillet, colander

	Prep Time
	30 minutes, start to finish

Prep Time 30 minutes, start to finish

Difficulty: Easy Cost: Inexpensive Serves:6people Serving Size:2 cups

Swiss Chard and Beans with Pasta Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This vegetarian pasta recipe is packed with healthful vegetables, and basically everything you need for a filling meal-in-one. CourseMain Course, Side Dish, Vegetarian CuisineMediterranean, Vegetarian Tools:large (4-quart) saucepan, measuring cups and spoons, knife and cutting board, large (10-inch) skillet, colander Prep Time 30 minutes, start to finish Prep Time 30 minutes, start to finish

Ingredients

Pasta:

• 8 ounces penne pasta or up to 16 ounces
• water (for cooking)
• 1 teaspoon salt

Vegetables:

• 1 bunch Swiss chard
• 1 small onion
• 4 cloves garlic
• 1 tablespoon high heat cooking oil
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 (15-ounce) can white beans (Great Northern recommended)
• 1/2 cup pasta cooking liquids
• 1 teaspoon dried dill
• 1 teaspoon dried rosemary leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch red pepper flakes
• 1/2 cup grated Parmesan cheese (plus extra for garnish)

Servings: people

Units:MetricUS Imperial

Instructions

For pasta:

1. Prepare desired amount of pasta according to package instructions, or fill a large saucepan about half full of water and add salt. Cover and bring to a boil over high heat. Add pasta and lower heat to keep at a gentle boil about 7 to 9 minutes, or until al dente.
2. Remove 1/2 cup of the pasta cooking liquids and set aside for use later. Drain pasta then return to saucepan and cover to keep warm.

For vegetables:

1. While pasta cooks, chop onion. Heat oil in a large skillet over medium-low heat, then add onion. Cook and stir occasionally while you continue.
2. Remove stalk ends of Swiss chard and any thick center spines. Chop chard and rinse. Add to skillet and continuing cooking.
3. Chop garlic and add to chard, along with diced tomatoes (do not drain) and tomato paste. Cook and stir until chard is tender, about 5 to 10 minutes.
4. Drain and rinse beans. Stir into vegetables, along with reserved pasta cooking liquids, dill, rosemary, salt, pepper, and red pepper flakes. Cook another 2 minutes, then remove from heat.

   

To assemble:

1. Add vegetable mixture to pasta and stir gently. Stir in Parmesan cheese.
2. Garnish each serving with extra cheese if desired.

Recipe Notes

VARIATIONS:
• Substitute 1 (5-ounce) package baby spinach or kale for the chard.
• Slice 2 to 4 pre-cooked sausage links and brown in oil. Remove and keep warm. Continue following recipe and add sausage with beans at end.

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