Swiss Chard and White Bean Pasta

Greens and beans are a classic Italian pairing. Combined with pasta 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!

Course Main Course

Cuisine Italian

Keyword pasta with swiss chard and white beans, chard and white bean pasta

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 777kcal

Author Nadia Fazio

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.

Nutrition