Thursday, March 7, 2013

Linguini with Rainbow Swiss Chard and Cannellini Beans

Linguini with Rainbow Swiss Chard and Cannellini Beans:

4 servings 365 organic whole wheat linguini 
2 bunches (about 6-8 large leaves) organic rainbow Swiss chard 
4 servings 365 organic cannellini beans packed in water
1 1/2 pints organic cherry tomatoes, quartered 
1 organic garlic clove, minced
1 1/2 tsp organic olive oil
1/2 tsp organic red pepper flakes

Set pot of water to boil for pasta and cook as directed without adding any salt or oil to water. Rinse Swiss chard then separate, by slicing, leaves from their stems. Cut leaves crosswise into about 2 inch cubes, chop stems, and set aside. Drain beans, rinse thoroughly, and set aside. Heat the oil in a large pan over medium heat then add the garlic, stirring for about 1 minute. Do not let the garlic turn brown. Add the tomatoes and saut√© for about 3 minutes or until they begin to release their juices. Next, add in just the chard stems and continue to stir until they begin to soften but still have a slight crisp, about 3-4 minutes. Finally, add the chard leaves, red pepper flakes, and beans, and stir until leaves become tender, about 3-5 minutes. Divide pasta onto plates, and top generously with chard mixture. 

Makes 4 servings.

Nutrition Info per serving:

390 calories, 3.15g fat, 0.35g sat fat, 0g trans fat, 0mg cholesterol, 497mg sodium, 75.6g carbohydrates, 19g fiber, 8.3g sugar, 20g protein