Pasta with Lima Beans and Swiss Chard
Elevate your weeknight meal lineup with this wholesome and vibrant Pasta with Lima Beans and Swiss Chard. Featuring tender pasta tossed with nutrient-packed Swiss chard, buttery lima beans, and a zesty pop of lemon, this dish strikes the perfect balance between comfort and freshness. Enhanced with savory garlic, a touch of red pepper heat, and optional Parmesan cheese for a hint of richness, it’s a simple yet satisfying recipe that comes together in just 30 minutes. Whether you’re looking for a quick vegetarian dinner or a tasty way to enjoy seasonal greens, this colorful pasta dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 12 ounces pasta (e.g., penne, fusilli, or farfalle)
- 1 cup lima beans (frozen or fresh)
- 1 bunch Swiss chard
- 3 tablespoons olive oil
- 3 count garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 1 teaspoons lemon zest
- 1 tablespoon lemon juice
- 0.5 cup Parmesan cheese, grated (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
If using frozen lima beans, cook them in a small pot of boiling water for 3-5 minutes until tender, then drain. If using fresh ones, cook them for about 10 minutes or until tender.
Wash the Swiss chard thoroughly. Separate the leaves from the stems. Chop the stems into small pieces and roughly chop the leaves. Keep them separate as the stems will need to cook longer.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
Add the chopped Swiss chard stems to the skillet and cook for 3-4 minutes until they begin to soften. Then add the chard leaves and continue cooking for another 2-3 minutes until wilted.
Stir in the cooked lima beans, lemon zest, and lemon juice. Toss to combine, cooking for an additional 2 minutes. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water a little at a time as needed to create a light sauce.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4550 mg | 198% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 9.2 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1516 mg | 117% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
