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This quick sauce packs a nutritional punch. The chard, tomatoes and beans all are high in healthful phytochemicals.
Ingredients
1 pound (455g) penne pasta, uncooked
1 Tbsp (15mL) olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup (240mL) prepared or homemade marinara sauce
2 cups (795g) canned tomatoes, undrained
3 cups (108g) chard, coarsely chopped
15 ounces (425g) canned white beans (cannelini, navy or white kidney beans), rinsed and drained
1/2 cup (120mL) dry white wine, optional
Freshly ground black pepper, to taste
1/2 cup (60g) freshly grated Parmesan cheese*
Directions
Boil water for pasta and cook pasta for about 10 minutes, until done.
Heat oil in a large saucepan. Add onion and garlic and cook over medium heat for about 5 minutes, until onions are just starting to turn brown. Pour in marinara sauce and canned tomatoes and stir to combine. Add chard, white beans, wine (if desired), and pepper.
Drain pasta and place in a bowl. Pour sauce over pasta and top with Parmesan cheese.
