Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4-6 servings
- 1 large bunch Swiss chard, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 2 cups whole wheat pasta shells
- 3/4 cups crumbled goat cheese
- 1/2 cup canned kidney beans, drained and rinsed
- 3 tablespoons olive tapenade
- 3 tablespoons capers
- 1/4 cup freshly grated Parmesan
- 1 pinch freshly ground black pepper
- Preheat the oven to 375 degrees Fahrenheit. In a large pot, bring 4-5 cups of water to a boil. Add in the pasta noodles and cook them until they're al dente. Drain them, and stir in a tiny bit of olive oil to keep them from sticking. Set aside.
- Heat the olive oil in a large heavy skillet over medium heat, and add the onions. Saute them until they soften and turn translucent. Then add in the garlic, tomatoes, and Swiss chard. Stir and allow the mixture to cook until the chard has just barely wilted down.
- Remove the chard and tomatoes from the heat and stir in the goat cheese, kidney beans, olive tapenade, capers and half of the Parmesan. Stir in the pasta, and season the entire mixture with salt and pepper to taste.
- Pour the pasta mixture into a 1- or 2-quart casserole dish and sprinkle remaining Parmesan over the top. Place in the center rack of the oven and bake for about 15 minutes or until the casserole is heated through.
- Serve hot, and enjoy!
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