Penne with White Beans and Greens

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

• 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

👨‍🍳 Instructions

1. 1Fill 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. 2While 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. 3Add the olives, tomatoes, and beans and saute for an additional 3 minutes.
4. 4Add 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. 5Serve immediately.
6. 6Makes 6 servings (1 1/2 cups per serving)