Greens and beans are a classic Italian pairing. This Swiss chard and white bean pasta recipe is a simple but hearty and satisfying meal that comes together in the time that it takes to cook your pasta! Do you enjoy pasta with vegetables? Combining pasta with fresh, seasonal vegetables is one of the healthiest and quickest ways to get dinner on the table.
And the possibilities are endless! How about pasta with broccoli; zucchini and mushrooms; rapini; oven fried zucchini; or with green beans just to name a few of my favorites!
Summer is the best time to take advantage of locally grown vegetables to enjoy simply sautéed with onions and garlic and tossed with your favorite pasta. It doesn’t get easier than this!I particularly enjoy this recipe because the white beans not only add protein but a wonderful creamy texture to this hearty, satisfying dish. And we all know that greens and beans are a perfect match!
Best of all, this dish will come together in the time that it takes to cook your pasta.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Rinse one bunch of swiss chard well. Bring a large pot of salted water to a boil.
Chop the stems into small pieces. Give the leaves a rough chop.In a large skillet heat olive oil and sauté a finely diced small onion, red pepper flakes (optional) and a pinch of salt. Stir in minced garlic, chopped swiss chard stems and cook until softened, about 3 minutes.Add chopped swiss chard leaves, a pinch of salt and cook, stirring, until wilted, about 3 minutes longer.
At this point, add pasta to the boiling water and cook until al dente.Stir a can of white beans, drained and rinsed, into the chard mixture. Cook for a few minutes and add 2-3 ladles of pasta water to help create a thick and creamy sauce.
You may also mash some of the beans with the back of the wooden spoon for a creamier texture. Stir in freshly squeezed lemon juice of 1/2 lemon and salt and pepper, to taste.Drain the pasta and add to the chard/bean mixture. Stir in remaining lemon juice; grated Parmigiano cheese and a drizzle of olive oil. Add more pasta water, as needed, to help bind the sauce to the pasta. Serve hot with extra grated cheese at the table.
Tips and suggestions:
- I enjoy this dish during the summer months with fresh chard from my garden. However it can also be prepared with other greens such as escarole or spinach.
- Any variety of white beans may be used in this recipe including white navy beans; cannellini beans; or white kidney beans.
- I used rigatoni in this recipe but any medium length or long pasta of your choice will do including penne; farfalle; fusilli; spaghetti or fettucine.
- If you have leftovers, reserve some of the starchy pasta water to add when reheating the pasta the following day.
If you give this recipe a try please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Check out more easy pasta recipes with vegetables!
- Pasta with Broccoli
- Sicilian Cucuzza with Pasta
- Pasta with Zucchini and Mushrooms
- Pasta with Fava Beans and Peas
- Creamy Risotto Pasta with Zucchini
- Spaghetti with Oven Fried Zucchini
- Pasta with Chickpeas in Tomato Sauce
- Spaghetti with Green Beans
Ingredients
- 1 bunch swiss chard
- 1/4 cup olive oil plus extra for drizzling on at the end of cooking
- 1 small onion finely diced
- pinch red pepper flakes optional
- 2 cloves garlic finely minced
- 540 ml can of white beans drained and rinsed
- juice of 1 lemon divided
- 450 grams pasta
- 2-3 tbsp. Parmigiano cheese plus extra for serving at the table
Instructions
- Bring a large pot of salted water to a boil. Rinse the swiss chard well. Cut the stems into small pieces. Roughly chop the leaves.
- In a large skillet heat olive oil and sauté the onion, red pepper flakes (optional) and a pinch of salt for 2-3 minutes.
- Stir in garlic, chopped swiss chard stems and cook until softened, about 3 minutes.
- Add chopped swiss chard leaves, a pinch of salt and cook, stirring, until wilted, about 3 minutes longer.
- At this point, add pasta to the boiling water and cook until al dente.
- Add the white beans to the chard mixture and cook for about 3 minutes. Add 2-3 ladles of pasta water to the mixture to help create a thick and creamy sauce. You may also mash some of the beans with the back of the wooden spoon for a creamier texture.
- Stir in half of the lemon juice as well as salt and pepper, to taste.
- Drain the pasta and add to the chard/bean mixture. Stir in remaining lemon juice; grated Parmigiano cheese and a drizzle of olive oil.
- Add more pasta water, as needed, to help bind the sauce to the pasta. Serve hot with extra grated cheese at the table.
Notes
- I enjoy this dish during the summer months with fresh chard from my garden. However it can also be prepared with other greens such as escarole or spinach.
- Any variety of white beans may be used in this recipe including white navy beans; cannellini beans; or white kidney beans.
- I used rigatoni in this recipe but any medium length or long pasta of your choice will do including penne; farfalle; fusilli; spaghetti or fettucine.
- If you have leftovers, reserve some of the starchy pasta water to add when reheating the pasta the following day.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Michele Bisciglia
Hi! I’m making this recipe tonight, but I’m having trouble knowing what size can of beans are needed. I have a 15oz can of white beans – how does that compare to what’s called for in the recipe?
Nadia
Hi Michele a 540 ml can is equivalent to 19 oz or about 2 cups. So you’ll have a bit less with your 15 oz can. You can add more if you have, but otherwise your recipe will turn out fine as is. Hope this helps and enjoy!
Sarah
Hi Nadia, thank you for the nice recipe! It’s been cooked often in our kitchen now 🙂
I enjoy the simplicity of the recipe and the heartiness of the dish. Greetings from Germany! Sarah
Nadia
Hello Sarah, thank you very much for your kind comment, I’m so glad you enjoyed it!
Manny
Excellent!
Nadia
Thank you, so glad you enjoyed this dish1
Frank
Do I like pasta with vegetables? I practically live on it, lol! Lovely dish and a great way to stretch leftover beans and chard, too.
Nadia
Hi Frank, I agree with you! More often than not I prepare my pasta with veggies instead of tomato sauce. It’s definitely quite filling with the beans and chard. Thanks for your comment!