PASTA WITH BEANS AND CHARD

Pasta with Beans and Chard image

Yield 6 servings

Number Of Ingredients 10

1 good-sized bunch Swiss chard (10 to 12 ounces)
10 to 12 ounces fettuccine or pappardelle
2 tablespoons extra virgin olive oil
1 large onion, quartered and thinly sliced
3 to 4 garlic cloves, minced
1/4 cup dry white wine
One 28-ounce can Italian-style diced or stewed tomatoes, with juice
One 15-to 16-ounce can cannellini or pink beans, drained and rinsed
1/4 cup dark raisins or currants
Salt and freshly ground pepper to taste

Steps:

Remove and discard the stems and thicker midribs from the Swiss chard leaves. Rinse the leaves well, then drain and coarsely chop them.
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in an extra-large saucepan or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
Add the wine and Swiss chard. Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.
Stir in the tomatoes, beans, and raisins. Cook just until everything is heated through, another 4 to 5 minutes.
Combine the fettuccine with the Swiss chard mixture in a large serving bowl. Toss well, season with salt and pepper, and toss again.
Menu Suggestions
I love this dish with cauliflower; two companionable possibilities are Cauliflower with Bread Crumbs (page 206) and Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198). Add a salad of greens, tomatoes, bell peppers, and olives.
Another good way to complete the meal is with some crusty bread and a dairy-free version of the traditional insalata caprese (tomato, mozzarella, and basil salad). Arrange a platter of flavorful tomato slices overlapping thin slices of vegan mozzarella; sprinkle generously with sliced basil leaves and drizzle everything with good olive oil.
nutrition information
Calories: 310
Total Fat: 6g
Protein: 11g
Carbohydrates: 55g
Fiber: 7g
Sodium: 565mg