Penne with Chard, Tomatoes, and White Beans

Related recipes: Beans and Grains, Cheese, Corn-Free, Easy, Egg-Free, Garlic, Greens, High Fiber, Low-Sugar, Main Dishes, Nutrition Boosters, Onions, Pasta, Soy-Free, Tomatoes, Vegetables, Vegetarian, Winter

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Make it a Meal

Add these dishes to make a full meal:

Grilled Zucchini

Italian Veal & Pepper Stew

Moist Banana Cake

Wine Pairings

This quick sauce packs a nutritional punch. The chard, tomatoes and beans all are high in healthful phytochemicals.

Preparation facts

Servings: 6

Yield: 12 cups (2.8L)

Ingredients

1 lb (455g) penne pasta, uncooked

1 Tbs (15mL) olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 cup (240mL) prepared or homemade marinara sauce

2 cups (795g) canned tomatoes, undrained

3 cups (108g) chard, coarsely chopped

15 oz (425g) canned white beans (cannelini, navy or white kidney beans), rinsed and drained

1/2 cup (120mL) dry white wine, optional

Freshly ground black pepper, to taste

1/2 cup (60g) freshly grated Parmesan cheese*

Directions

Boil water for pasta and cook pasta for about 10 minutes, until done.

Heat oil in a large saucepan. Add onion and garlic and cook over medium heat for about 5 minutes, until onions are just starting to turn brown. Pour in marinara sauce and canned tomatoes and stir to combine. Add chard, white beans, wine (if desired), and pepper.

Drain pasta and place in a bowl. Pour sauce over pasta and top with Parmesan cheese.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition facts

Serving Size 1 serving
Calories 487
Calories from Fat 54 (11%)
% Daily Value*
9%Total Fat 6g
10%Saturated Fat 2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.8g
2%Cholesterol 7mg
21%Sodium 513mg
22%Potassium 775mg
28%Total Carbohydrate 83g
36%Dietary Fiber 9.1g
Sugars 5g
Sugar Alcohols 0g
43%Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.