Swiss chard brings two textures to this yummy 20-minute pasta. The stems add crunch, while the leaves gently wilt into the white bean & tomato sauce.
pasta / vegetarian / gluten free
It doesn’t get much easier than this one. I’ll admit, I often get very veggie-happy. While I don’t mind chopping up a rainbow of vegetables – sometimes it’s more than ok to keep it simple and let just one ingredient be the star. Last night, I chopped up this beautiful red chard and tossed it with a few simple pantry ingredients. Dinner was done in less than 20 minutes, and Jack and I were able to get right back to our House of Cards marathon. (Don’t tell me what happens, we’re only a few episodes in).
Chard works especially well in a 1-vegetable meal because you get two textures in one. The stems lend a nice crunch and the greens softly wilt. I sautéed the chard with canned tomatoes and some white beans that I happened to have left over in my fridge. I topped it all with a few pine nuts (although chopped walnuts would be equally delicious), and a few generous shavings of pecorino. Super simple.
Simple Swiss Chard Pasta
PrintPrep time 5 minsCook time 15 minsTotal time 20 mins This easy pasta dish comes together in just 20 minutes. Skip the cheese to make it vegan, and use gluten-free pasta to make it gluten-free.Author: Jeanine DonofrioRecipe type: PastaServes: 2-3Ingredients- 6 ounces pasta (I used Tinkyada Brown Rice Spaghetti)
- 1 teaspoon extra-virgin olive oil
- 4-5 chard leaves, stems diced, leaves coarsely chopped
- ½ teaspoon balsamic vinegar
- 1 cup canned fire roasted diced tomatoes
- 2 garlic cloves, minced
- ½ cup cooked white beans, drained and rinsed
- Shaved pecorino cheese
- ¼ cup pine nuts (optional)
- Sea salt & fresh black pepper
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