Pappardelle with Chard and White Beans
Recipe type: Pasta
Cuisine: Italian / vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 10 to 12 ounces chard (green, Swiss, or rainbow)
  • 10- to 12- ounce package pappardelle (long, broad pasta;
  • substitute fettuccine if unavailable)
  • 3 tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic, minced
  • 1 medium zucchini yellow summer squash, quartered and thinly sliced
  • ¼ cup white wine or water
  • 28-ounce can diced tomatoes
  • 16-ounce can cannellini (white beans), drained and rinsed
  • ⅓ cup sliced sun-dried tomatoes, oil-cured or not, as preferred
  • ⅓ cup dark raisins or currants
  • Salt and freshly ground black pepper to taste
  • ¼ cup toasted pine nuts, optional
  1. Cut the thickest part of the mid-ribs away from the chard leaves. Slice the ribs thinly.
  2. Rinse the leaves and ribs in a colander, then drain and coarsely chop the leaves.
  3. Cook the pappardelle in plenty of rapidly simmering water according to package direction until al dente, then drain.
  4. Meanwhile, heat the oil in an extra-large saucepan or steep-sided stir-fry pan. Add the garlic and sauté over medium-low heat just begins to turn golden. Add the zucchini or summer squash and continue to sauté until tender-crisp.
  5. Add the wine and chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
  6. Stir in the tomatoes, beans, dried tomatoes, and raisins. Cook just until everything is well heated through, about 4 to 5 minutes longer.
  7. Combine the cooked pasta with the chard mixture in a large serving bowl. Toss well; season to taste with salt and pepper, and toss again. Top with the optional pine nuts and serve at once.
Recipe by VegKitchen at