Pasta with Beans and Chard Recipe

Name: Pasta with Beans and Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pasta with Beans and Chard falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Beans and Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions