10- to 12-ouncepackage pappardelle (longbroad pasta;
substitute fettuccine if unavailable)
3tablespoonsextra-virgin olive oil
3 to 4clovesgarlicminced
1medium zucchini yellow summer squashquartered and thinly sliced
¼cupwhite wine or water
28-ouncecan diced tomatoes
16-ouncecan cannelliniwhite beans, drained and rinsed
⅓cupsliced sun-dried tomatoesoil-cured or not, as preferred
⅓cupdark raisins or currants
Salt and freshly ground black pepper to taste
¼cuptoasted pine nutsoptional
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.
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