Tuscan White Bean Pasta
Pasta dish combining cooked white beans, sautéed greens, and aromatic herbs in a light broth or olive oil base. Finished with fresh herbs and cheese, served warm.
Ingredients
Method
Bring a large pot of salted water to a boil. Chop the Swiss chard roughly, separating stems from leaves if desired for even cooking. Mince the garlic and zest and juice the lemon.
Add pasta to the boiling water and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Heat olive oil in a large skillet over medium heat. Add minced garlic and rosemary, sautéing for 30 seconds until fragrant.
Add the chopped Swiss chard and cook for 3–4 minutes, stirring occasionally, until wilted.
Pour in the vegetable broth and add the drained white beans. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
Add the cooked pasta to the skillet and toss to combine. Stir in the lemon juice and zest. If the pasta appears dry, add pasta water 1/4 cup at a time until the consistency is saucy.
Season with salt, black pepper, and red pepper flakes to taste. Divide among bowls and top with grated Parmesan before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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