Swiss chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs dish will satisfy the heartiest of appetites.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Remove and discard the stems and thicker midribs from the Swiss chard leaves. Rinse the leaves well, then drain and coarsely chop them.
Step 2
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Step 3
Meanwhile, heat the oil in an extra-large saucepan or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
Step 4
Add the wine and Swiss chard. Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.
Step 5
Stir in the tomatoes, beans, and raisins. Cook just until everything is heated through, another 4 to 5 minutes.
Step 6
Combine the fettuccine with the Swiss chard mixture in a large serving bowl. Toss well, season with salt and pepper, and toss again.
Menu Suggestions
Step 7
I love this dish with cauliflower; two companionable possibilities are Cauliflower with Bread Crumbs (page 206) and Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198). Add a salad of greens, tomatoes, bell peppers, and olives.
Step 8
Another good way to complete the meal is with some crusty bread and a dairy-free version of the traditional insalata caprese (tomato, mozzarella, and basil salad). Arrange a platter of flavorful tomato slices overlapping thin slices of vegan mozzarella; sprinkle generously with sliced basil leaves and drizzle everything with good olive oil.
nutrition information
Step 9
Calories: 310
Step 10
Total Fat: 6g
Step 11
Protein: 11g
Step 12
Carbohydrates: 55g
Step 13
Fiber: 7g
Step 14
Sodium: 565mg
