So, I recently read this article from The Kitchn and had a total epiphany. Themed dinners! It’s so genius. I don’t know why I haven’t thought of it until now.
I’ve only done it for a week and a half, but so far it’s been going great. I used to struggle to come up with anything for dinner. I never knew what I was in the mood for, and I felt like we always ended up eating the same things.
Now, with the themed dinners I have a plan. Since Mondays are meatless, I decided to go for a simple pasta dish. Rainbow chard always catches my eye in the grocery store because it’s so beautiful. I also love that it’s just as good for you as kale, but, in my opinion, is a lot tastier.
Black Pepper Pasta with Rainbow Chard and White Beans
Dinner time can be a pain with two kids. Everyone, including me, is slightly cranky by that point in the day. Most days I just want to throw something healthy together as quickly as possible… oh, and I also want it to taste good.
My black pepper pasta with rainbow chard and white beans is super nutritious, super tasty and cannot be any easier to whip up on a week night.
Make the sauce while you’re waiting for your water to boil. Then, toss the white beans and rainbow chard into the sauce once you put the pasta in the pot. Top off with some freshly grated parmesan cheese and you have yourself one tasty meal!
- 1 lb black pepper pasta *any type of pasta works here, but the freshly made black pepper pasta from Whole foods was perfect with this dish
- 4 C chopped rainbow swish chard
- 1 15 oz can of white beans
- 3/4 C green onions, chopped
- 2 cloves garlic, minced
- 3 tbsp butter or olive oil *really any type of fat will work here
- 3 tbsp flour
- 1/2 C white wine *if you have some on hand, otherwise you can substitute veggie broth
- 1/2 C veggie broth
- salt and pepper, to taste
- top with freshly grated parmesan cheese
- Bring a large pot of water to a boil.
- While you are waiting for the water to boil, add a tbsp butter/olive oil to pan over medium-high heat and toss in green onions. Saute for 3-4 minutes until soft.
- Add garlic and saute for another minute.
- Add 2 tbsp butter/olive oil to the pan and let melt. Then, add flour and mix it in.
- Add white wine. Let reduce by half before adding in veggie broth. Let reduce again until you have a nice sauce. Add more broth if you want it a little more watery.
- Toss the pasta into the pot once the water starts to boil. After tossing the pasta in, add white beans and swish chard. Saute for a few about 3-4 minutes until reduced down.
- Toss everything together with pasta. Top with some freshly grated parmesan cheese.