Pasta with Swiss Chard and White Beans | Vegetarian Pasta Recipe

My Pasta with Swiss Chard is a dish that comes together quickly and is a great vegetarian option. The swiss chard brings two textures – the stems add crunch, while the leaves gently wilt into the white beans and tomatoes. This can be served as a side dish or as a main course.

=== 🍽🍸🥩 RECIPE ===
8 ounces (250 g) uncooked large rigatoni
2 tablespoons olive oil
1 bunch Chard – Swiss or Rainbow, chopped, keeping the stems separate from the leaves
1 small onion, thinly sliced
3 cloves garlic, minced
3 medium tomatoes, diced
1 15 ounce (425 g) Cannellini beans, rinsed & drained
1/2 cup (45g) grated parmesan (Plus more for topping)
3 ounces (90 ml) dry white wine
Salt & Pepper

Cook the pasta according to the package directions. While the pasta boils, cook the chard.

In a large skillet, heat the olive oil over medium-high heat.
Add the onion and a pinch of salt and cook for 5-6 minutes or until they start to brown.
Reduce the heat to medium, add the stems of the chard and the garlic along with another pinch of salt. Mix to combine, cover and cook for another 3-4 minutes.
Add the chopped leaves, beans, tomatoes and wine. Season with salt & pepper. Cover, and cook for 3-4 minutes or until the chard is tender.
Drain the rigatoni, and reserve 1/4 cup of the pasta water.

Combine the pasta, the sauce and the parmesan cheese in the skillet. Mix well. Add the pasta water if needed.
Top with more shredded cheese.

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