Pappardelle with Chard and White Beans

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.

Recipe

Pappardelle with Chard and White Beans

5 from 1 vote

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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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 to 8

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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

US Customary - Metric

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 (Estimate per Serving)

Calories: 422kcalCarbohydrates: 65gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 40mgSodium: 481mgPotassium: 951mgFiber: 9gSugar: 8gVitamin A: 3194IUVitamin C: 35mgCalcium: 145mgIron: 6mg

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