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.

　　

Ingredients

6 servings

　　1 good-sized bunch Swiss chard (10 to 12 ounces)

　　10 to 12 ounces fettuccine or pappardelle

　　2 tablespoons extra virgin olive oil

　　1 large onion, quartered and thinly sliced

　　3 to 4 garlic cloves, minced

　　1/4 cup dry white wine

　　One 28-ounce can Italian-style diced or stewed tomatoes, with juice

　　One 15-to 16-ounce can cannellini or pink beans, drained and rinsed

　　1/4 cup dark raisins or currants

　　Salt and freshly ground pepper to taste

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).