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1
Remove and discard the stems and thicker midribs from the Swiss chard leaves.
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2
Rinse the leaves well, then drain and coarsely chop them.
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3
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
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4
Meanwhile, heat the oil in an extra-large saucepan or stir-fry pan.
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5
Add the onion and garlic and saute over medium-low heat until the onion is golden.
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6
Add the wine and Swiss chard.
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7
Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.
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8
Stir in the tomatoes, beans, and raisins.
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9
Cook just until everything is heated through, another 4 to 5 minutes.
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10
Combine the fettuccine with the Swiss chard mixture in a large serving bowl.
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11
Toss well, season with salt and pepper, and toss again.
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12
I love this dish with cauliflower; two companionable possibilities are Cauliflower with Bread Crumbs (page 206) and Sauteed Cauliflower with Sun-Dried Tomatoes and Basil (page 198).
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13
Add a salad of greens, tomatoes, bell peppers, and olives.
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14
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).
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15
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.
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16
Calories: 310
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17
Total Fat: 6g
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18
Protein: 11g
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19
Carbohydrates: 55g
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20
Fiber: 7g
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21
Sodium: 565mg
