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Penne with White Beans and Greens


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  • Author: The Plant-Powered Dietitian
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This easy, under 30-minute, one-dish meal is packed with the nutrition power of beans, greens, and olives; it’s completely plant-based (vegan), gluten-free, and budget friendly too.


Ingredients

Scale
  • 4 cups water
  • 8 ounces uncooked bean penne pasta* (i.e., chickpea, lentil or bean)
  • 1 tablespoon extra-virgin olive oil
  • ½ medium (4 ounce) onion, diced
  • 3 medium garlic cloves, minced
  • 1 ½ teaspoons dried oregano (or 1 tablespoon fresh)
  • ¼ teaspoon black pepper
  • 1/3 cup kalamata olives, drained, whole
  • ¼ cup sun-dried tomatoes, chopped
  • 1 (15-ounce) can white beans** (i.e., cannelloni), rinsed, drained
  • 1 8-ounce bunch fresh greens (i.e., rainbow Swiss chard, mustard greens, spinach, collard greens) sliced coarsely
  • ½ lemon, juiced
  • Pinch of kosher salt, optional

Instructions

  1. Fill a medium pot with the water, cover, and bring to a boil over high heat. Decrease the heat to medium, add the pasta, and cook for 7 minutes (or according to package directions), until al dente. Drain the pasta and return to the pot, covered, to keep warm.
  2. While the pasta is cooking, heat the olive oil in a large skillet or saute pan over medium heat. Add the onions, garlic, oregano, and black pepper and saute for 4 minutes.
  3. Add the olives, tomatoes, and beans and saute for an additional 3 minutes.
  4. Add the greens, lemon juice, and cooked pasta, stirring gently. Cook for about 4 minutes, just until greens are wilted yet still bright green. Season with salt, if desired.
  5. Serve immediately.
  6. Makes 6 servings (1 1/2 cups per serving)

Notes

*Many types of bean or pulse pastas are available, or you may substitute with whole grain (contains gluten) or another variety or shape, such as fettuccine, rotini, or farfalle.

**You may replace the beans with another kind, such as chickpea, kidney, or an heirloom variety. You also may substitute beans cooked from scratch (1 ¾ cup cooked beans per 15-oz can of beans).

  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 266
  • Sugar: 4 g
  • Sodium: 325 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 43 g
  • Fiber: 9 g
  • Protein: 16 g