Vegetarians recipes
Penne With Swiss Chard And White Beans
1 bunch Swiss chard - (abt 10 to 12 oz)
10 ounces penne pasta - (to 12)
2 tablespoons extra-virgin olive oil
1 large onion -- quartered, and
thinly sliced
3 garlic cloves - (to 4) -- minced
1/4 cup dry white wine (or water)
1 1/2 pounds ripe tomatoes - (to 2) -- diced (substitute one 28-oz can diced
tomatoes if good, fresh tomatoes are
unavailable)
1 can large white cannellini beans - (16 oz) -- drained, rinsed
1/4 cup raisins or currants
Salt -- to taste
Freshly-ground black pepper -- to taste
Optional Topping:
Grated fresh Parmesan cheese -- preferably organic (or Parmesan-style soy cheese)

Remove the stems from the Swiss chard and rinse it well. Drain lightly and chop the leaves coarsely. Bring water to a boil in a large pot. Cook the pasta in rapidly simmering water for 10 to 12 minutes (or according to package directions), until al dente, then drain.

In the meantime, heat the oil in an extra-large saucepan or steep-sided stir-fry pan. Add the onions and garlic and saute over medium heat until the onion is golden, about 5 minutes.

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

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

Combine the cooked pasta with the sauce in a large serving bowl. Toss well, then season to taste with salt and pepper, and toss again. Serve at once. Pass around some fresh Grated Parmesan cheese for topping, if desired.

This recipe yields 6 servings.

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