Penne aux haricots blancs et aux légumes verts

Ingrédients

• 4 cups water
• 8 ounces uncooked bean penne pasta* (i.e., chickpea, lentil or bean)
• 1 tablespoon extra-virgin olive oil
• 1/2 medium (4 ounce) onion, diced
• 3 medium garlic cloves, minced
• 1 1/2 teaspoons dried oregano (or 1 tablespoon fresh)
• 1/4 teaspoon black pepper
• 1/3 cup kalamata olives, drained, whole
• 1/4 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
• 1/2 lemon, juiced
• Pinch of kosher salt, optional

Préparation

1. 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. 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. 3

   Add the olives, tomatoes, and beans and saute for an additional 3 minutes.

4. 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. 5

   Serve immediately.

6. 6

   Makes 6 servings (1 1/2 cups per serving)