real life test kitchen: garlicky pasta with swiss chard and beans

This is the second recipe I found on Pinterest and decided to give a try. And boy, am I glad I did! The recipe comes from The Lemon Bowl, whose wholehearted endorsement of substituting what you have is right up my alley kitchen. (That’s a terrible joke, but I do have a tiny alley kitchen.) Not only was this recipe super easy (canned beans and tomatoes make it so), it was so delicious that we actually ate all of it the first night — and then I made it again two nights later! It’s that good. Looks pretty, too. See below or get it direct from The Lemon Bowl.

Garlicky Pasta with Swiss Chard and Beans

What You Need:

8 oz whole wheat pasta (Okay, I just used regular linguine.)
1 tbs olive oil
1 bunch Swiss chard – stems removed and finely chopped (keep stems)
Pinch kosher salt
½ tsp chili flakes – optional (I did use these.)
2 garlic cloves – grated with microplane (I actually did grate the tiny garlic cloves!)
15 oz can diced tomatoes (I also added a few grape tomatoes that I had, chopped.)
15 oz can cannelini beans – drained and rinsed
Fresh parsley and basil – optional (I had and used the basil.)
Parmesan cheese to serve

How to Make:

1. Cook pasta according to package instructions. (For al dente pasta, cook one minute less than package suggests.)
2. Reserve ½ c starchy cooking liquid before straining pasta; set pasta aside. Meanwhile, heat olive oil in the same pot you cooked the pasta over medium-high heat.
3. Add Swiss chard stems and a good pinch of salt.
4. Saute for 5-7 minutes until stems start to soften.
5. Add in roughly chopped Swiss chard leaves and reserved cooking liquid.
6. Put cover on the pan and let steam to wilt about 2-3 minutes.
7. Stir in chili flakes, garlic, tomatoes and beans. Cook for 5 minutes to warm through.
8. Toss in reserved pasta. Serve with fresh parsley, basil and parmesan cheese.

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