Penne with Chard, Tomatoes, and White Beans
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Yield: 12 cups (2.8L)
Servings: 6
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Related recipes: Beans and
Grains, Cheese,
Corn-Free, Easy,
Egg-Free, Fall, Fast, Garlic, Greens, High Fiber, Low-Fat, Low-Fat and Fast, Main
Dishes, Nutrition Boosters, Onions, Pasta, Soy-Free, Tomatoes, Vegetarian, Winter
This quick sauce packs a nutritional punch. The chard, tomatoes
and beans all are high in healthful phytochemicals.
Ingredients
1 pound (455g) penne pasta, uncooked
1 Tbsp (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 ounces (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
Calories: 468
Total Fat: 5g
% Calories from fat: 10%
Protein: 19g
Carbohydrate: 81g
Cholesterol: 5mg
Sodium: 452mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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