Pappardelle, a flat ribbon noodle, is an elegant backdrop for chard, beans, and squash. It's a substantial yet not-too-heavy main dish to serve at a company or holiday dinner or take to a gathering to share. If you do transport it, put it in a large covered casserole dish after allowing it to cool somewhat. Before serving, borrow your host’s oven, set at 350º F. to warm the dish up for 15 to 20 minutes; or microwave on High for 5 minutes to reheat. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Pappardelle with Chard and White Beans
This Pappardelle recipe is a substantial yet not-too-heavy main dish to serve at a company or holiday dinner or take to a gathering to share.
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Servings: 6 to 8
Calories: 422kcal
Ingredients
- 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
Instructions
- Cut the thickest part of the mid-ribs away from the chard leaves. Slice the ribs thinly.
- Rinse the leaves and ribs in a colander, then drain and coarsely chop the leaves.
- Cook the pappardelle in plenty of rapidly simmering water according to package direction until al dente, then drain.
- 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.
- Add the wine and chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
- Stir in the tomatoes, beans, dried tomatoes, and raisins. Cook just until everything is well heated through, about 4 to 5 minutes longer.
- 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.
Nutrition
Calories: 422kcal | Carbohydrates: 65g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 481mg | Potassium: 951mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3194IU | Vitamin C: 35mg | Calcium: 145mg | Iron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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- Here are more hearty pasta dishes.
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