Name: Pappardelle with Chard and White Beans
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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); 1/4 cup white wine or water; 28- ounce can diced tomatoes; 16- ounce can cannellini (white beans, drained and rinsed); 1/3 cup sliced sun-dried tomatoes (oil-cured or not, as preferred); 1/3 cup dark raisins or currants; Salt and freshly ground black pepper to taste; 1/4 cup toasted pine nuts (optional)

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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

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.

5 from 1 vote

Print Pin Rate

Course: Pasta

Cuisine: Italian / vegan

Diet: Vegan, Vegetarian

Keyword: Pappardelle, vegan pasta recipes

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: to 8

Calories: 422kcal

Author: Veg Kitchen

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.