Pasta with Greens and Beans

  • Yield: 4 servings


1-- bunch chard
1-- bunch spinach
1-- garlic clove
1teaspoon dried oregano
2tablespoons lemon juice
1/2cup vegan white wine
1-- (15-ounce) can garbanzo beans, drained and rinsed
1-- (15-ounce) can quartered artichoke hearts, drained and rinsed
1/2teaspoon red pepper flakes (optional)
1pound gluten-free fusilli or other chunky pasta


  1. Thoroughly wash and drain chard and spinach. Chop greens.
  2. Sauté garlic in olive oil. Add chard and spinach. Add oregano, lemon juice, wine, beans, artichoke hearts, and red pepper flakes. Sauté until greens are wilted.
  3. Cook pasta according to package directions.
  4. Combine pasta and sauce.

Reprinted with permission from Kim Lutz with Megan Hart's Welcoming Kitchen: 200 Delicious Allergen and Gluten-Free Vegan Recipes (Sterling, June 2011).

Nutritional Info *per serving

  • Calories 433
  • Fat 12g
  • Carbohydrate 69g
  • Fiber 13g
  • Protein 12g