Pasta, greens, and beans is a classic trio in Italian cuisine, and for good reason. For this tasty variation — pasta with chard, chickpeas, and olives, all you need is a salad and some crusty bread for a hearty meal.
Feel free to swap in other greens for the chard when it’s not in season. No matter what kind of greens you use, it’s a simple dish that transcends the seasons.
What is chard (aka Swiss Chard)?
Chard is a leafy green vegetable that’s related to both beets and spinach. It’s often called Swiss chard, which somewhat confusingly encompasses many of the other varieties.
Some common varieties include rainbow, silverbeet, and green chard; there are many others. See our complete Guide to Chard— how to buy, prep, cook, & freeze.
Greens variations
To swap in kale, trip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Rinse well.
To swap in escarole, cut the stem end away and then slice the leaves into ribbons, shortening where needed. Rinse well.
To swap in baby spinach or mixed baby power greens, simply add them at the end of step 5, cover, and cook until wilted, then stir. Then proceed with the next step.
Photos by Hannah Kaminsky, BittersweetBlog.com
Explore more …
- Chard Recipes: Tasty Ways to Enjoy an Abundant Leafy Green
- Tuscan-Style Pasta with Greens and Beans
- Pasta with Escarole and Two Beans
- Pasta with Chard and White Beans
Pasta with Chard, Chickpeas, and Olives
Pasta, greens, and beans is a classic trio in Italian cuisine, and for good reason. For this tasty variation, all you need is a salad and some crusty bread for a hearty meal.
Ingredients
- 10 to 12 ounces rotini, rotelle, or cavatappi (spiral or twist pasta)
- 2 tablespoons extra-virgin olive oil
- 2 to 3 cloves garlic, minced
- 1 small red bell or red frying pepper, cut into strips
- 10 to 12 ounces chard, any variety (green, Swiss, rainbow, etc.)
- 3 medium ripe tomatoes, diced
- 15-ounce can chickpeas, drained and rinsed
- 1/2 cup sliced pitted oil-cured olives (such as Kalamata)
- 1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes for serving, optional Vegan Parmesan for serving, optional
Instructions
- Cook the pasta according to package directions until al dente, then drain and transfer to a large serving bowl. Cover to keep warm.
- Meanwhile, cut the leaves away from the chard stems. Chop the leaves coarsely or cut into ribbons.Trim away about an inch of the stems from the bottom, then slice them thinly. Place the leaves and stems in a colander and give them a good rinse.
- Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over low heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.
- Add the chard and stir in quickly with a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.
- Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through and the chard is tender but not overcooked.
- Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt and pepper.
- Serve at once. Pass around red pepper flakes and vegan Parmesan, if you’d like.
Notes
Greens variations:
- To swap in kale, trip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Rinse well.
- To swap in escarole, cut the stem end away and then slice the leaves into ribbons, shortening where needed. Rinse well.
- To swap in baby spinach or mixed baby power greens, simply add them at the end of step 5, cover, and cook until wilted, then stir. Then proceed with the next step.
See lots more fresh and flavorful pasta & noodle recipes.
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