Garlicky Pasta with Swiss Chard and Beans
Garlicky Pasta with Swiss Chard and Beans might be just the main course you are searching for. One portion of this dish contains around 30g of protein, 13g of fat, and a total of 519 calories. This recipe serves 4. For $1.83 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 3209 people were impressed by this recipe. This recipe from The Lemon Bowl requires olive oil, swiss chard, whole wheat pasta, and parmesan cheese. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 100%, this dish is excellent. Try Garlicky Sauteed Swiss Chard, Bucatini with Swiss Chard and Garlicky Breadcrumbs, and Swiss Chard Salad with Garlicky Yogurt for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
fresh parsley and basil - optional
15 oz can cannelini beans - drained and rinsed
15 oz can diced tomatoes
½ tsp chili flakes - optional
2 garlic cloves - grated with microplane
Pinch kosher salt
1 Tbs olive oil
parmesan cheese to serve
1 bunch swiss chard - stems removed and finely chopped (keep stems!)
8 oz whole wheat pasta
Equipment:
pot
frying pan
Cooking instruction summary:
Cook pasta according to package instructions. Note: For al dente pasta, cook one minute less than package suggests.)Reserve ½ c starchy cooking liquid before straining pasta; set pasta aside. Meanwhile, heat olive oil in the same pot you cooked the pasta over medium-high heat.Add Swiss chard stems and a good pinch of salt.Saute for 5-7 minutes until stems start to soften.Add in roughly chopped Swiss chard leaves and reserved cooking liquid.Put cover on the pan and let steam to wilt about 2-3 minutes.Stir in chili flakes, garlic, tomatoes and beans. Cook for 5 minutes to warm through.Toss in reserved pasta. Serve with fresh parsley, basil and parmesan cheese.
Step by step:
1. Cook pasta according to package instructions. Note: For al dente pasta, cook one minute less than package suggests.)Reserve ½ c starchy cooking liquid before straining pasta; set pasta aside. Meanwhile, heat olive oil in the same pot you cooked the pasta over medium-high heat.
2. Add Swiss chard stems and a good pinch of salt.
3. Saute for 5-7 minutes until stems start to soften.
4. Add in roughly chopped Swiss chard leaves and reserved cooking liquid.Put cover on the pan and let steam to wilt about 2-3 minutes.Stir in chili flakes, garlic, tomatoes and beans. Cook for 5 minutes to warm through.Toss in reserved pasta.
5. Serve with fresh parsley, basil and parmesan cheese.
Nutrition Information:
covered percent of daily need
