Penne with Chard, Tomatoes, and White Beans

Yield: 12 cups (2.8L)

Servings: 6

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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