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Chard & White Bean Pasta

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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    8 servings

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

  • Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
  • 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.
  • 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.
  • 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.

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