Pasta with Beans and Chard

Step 1

Remove and discard the stems and thicker midribs from the Swiss chard leaves. Rinse the leaves well, then drain and coarsely chop them.

Step 2

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Step 3

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.

Step 4

Add the wine and Swiss chard. Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.

Step 5

Stir in the tomatoes, beans, and raisins. Cook just until everything is heated through, another 4 to 5 minutes.

Step 6

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

Step 7

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.

Step 8

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

Step 9

Calories: 310

Step 10

Total Fat: 6g

Step 11

Protein: 11g

Step 12

Carbohydrates: 55g

Step 13

Fiber: 7g

Step 14

Sodium: 565mg