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Pasta with Garlicky White Beans and Swiss Chard

Comfy and satisfying, this recipe is a hit at my home. I like to serve it in wide, shallow soup bowls so we get all the delicious cooking broth. If you prefer a dish that is less juicy, drain more of the liquid off the beans. A pair of kitchen…

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Comfy and satisfying, this recipe is a hit at my home. I like to serve it in wide, shallow soup bowls so we get all the delicious cooking broth. If you prefer a dish that is less juicy, drain more of the liquid off the beans. A pair of kitchen shears makes cutting the chard quick and easy. You can also substitute fresh spinach for the chard.

Servings
SERVING

Ingredients

  • 1 10-oz. pkg. whole wheat pasta
  • 1 7-oz. jar sliced, olive oil-marinated sun-dried tomatoes, drained and chopped, with 2 Tbs. oil reserved
  • 3 cloves garlic, minced
  • 1 1/2 lb. Swiss chard, tough stems removed, well rinsed and chopped
  • 2 15-oz. cans white beans

Preparation

1. Bring large pot of lightly salted water to a boil over medium heat. Add pasta, stirring to prevent sticking, and cook according to package directions, until al dente.

2. Meanwhile, heat oil from sun-dried tomatoes in large skillet over medium-high heat. Add garlic; cook, stirring, 1 minute.

3. Add sun-dried tomatoes and Swiss chard; mix well. Cover, and cook, stirring occasionally, 3 minutes. Add 1 can of beans with liquid. Drain remaining can of beans; rinse beans, and add to pan. Cook, stirring occasionally, until heated. Season to taste with freshly ground black pepper.

4. Drain pasta, and transfer to serving dishes; top with bean mixture, and serve.

Nutrition Information

  • Serving Size Serves 4
  • Calories 591
  • Carbohydrate Content 104 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 19 g
  • Protein Content 27 g
  • Saturated Fat Content 1 g
  • Sodium Content 239 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g