A recent co-op share came with two large heads of chicory, and I wasn’t really sure what to do with it at first. It just seemed to be screaming out for white beans, so I used my instincts and threw together a pasta dish. This meal resembled my usual “I Don’t Have a Plan For Dinner Pasta”, in which I just use whatever types of beans and greens I have on hand, so feel free to change it up if you like. Chickpeas and chard work well, as do black beans and broccoli.
Beans and greens are both nutrient rich, containing a host of vitamins, minerals, phytonutrients and fiber, so I include them in my meals every day. They’re both high in calcium, as well as protein and iron.
Lemony Garlicky Pasta with Beans and Greens
- 10 ounces cooked pasta I used Tinkyada gluten-free pasta – reserve some of the cooking water
- 1 teaspoon olive oil
- 1 onion chipped
- 5 cloves garlic minced
- 1 large head chicory or escarole coarsely chopped
- ¼ cup lemon juice
- ¼ cup pasta cooking water or vegetable broth
- 1 ½ cup cooked cannellini beans 1-14 ounce can or 1½ cups cooked dry beans
- ½ cup sundried tomatoes sliced
- Salt and pepper taste
- Pinch red pepper flakes optional
- ½ cup kalamata olives sliced
- Nutritional yeast for serving optional
Heat the olive oil in a large pan over medium high heat, and cook the onion and garlic for about 5 minutes, until the onion starts to turn translucent and garlic becomes fragrant.
Add the greens to the pan. You may have to add it in batches as they begin to cook down. Add the lemon juice and reserved pasta water or broth, beans and sundried tomatoes. Add salt and pepper to taste along with the red pepper flakes, if using. Cook for just a few more minutes, until heated throughout.
Remove from heat and toss with the cooked pasta.
Top with olive slices and nutritional yeast and serve. Enjoy!
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