Chard & White Bean Pasta
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 8 servings.
I love to prepare dishes without gluten or dairy products, and this recipe meets the criteria when you use gluten-free pasta. It's proof you can use delicious, healthy products to create a crowd-pleasing meal. It's also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York
Ingredients
-
1 package (12 ounces) uncooked whole wheat or brown rice penne pasta
-
2 tablespoons olive oil
-
4 cups sliced leeks (white portion only)
-
1 cup sliced sweet onion
-
4 garlic cloves, sliced
-
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
-
1 large sweet potato, peeled and cut into 1/2-inch cubes
-
1 medium bunch Swiss chard (about 1 pound), cut into 1-inch slices
-
1 can (15-1/2 ounces) great northern beans, rinsed and drained
-
3/4 teaspoon salt
-
1/4 teaspoon chili powder
-
1/4 teaspoon crushed red pepper flakes
-
1/8 teaspoon ground nutmeg
-
1/8 teaspoon pepper
-
1/3 cup finely chopped fresh basil
-
1 tablespoon balsamic vinegar
-
2 cups marinara sauce, warmed
Directions
-
1.
Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
-
2.
In a 6-qt. stockpot, heat oil over medium heat; saute leeks and onion until tender, 5-7 minutes. Add garlic and sage; cook and stir 2 minutes.
-
3.
Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, dry seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes.
-
4.
Add pasta, basil and vinegar; toss and heat through. Serve with sauce.
Nutrition Facts
1-1/3 cups pasta mixture with 1/2 cup sauce: 369 calories, 6g fat (1g saturated fat), 1mg cholesterol, 801mg sodium, 67g carbohydrate (13g sugars, 13g fiber), 14g protein.
© 2024 RDA Enthusiast Brands, LLC