By Nancy Caivano
1 lb pasta (I prefer Orrechiette with
this dish, but any pasta will work)
3 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
1/2 tsp crushed red pepper flakes
1 lb spinach, stems removed,
leaves washed well and chopped
1 lb Swiss chard, washed well and chopped
1/2 cup chicken stock
2 tbsp lemon juice
1 tbsp grated lemon zest
1 (16-oz) can cannellini beans,
drained and gently rinsed
3 tbsp extra virgin olive oil
3/4 cup grated pecorino romano cheese (or parmesan)
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and red pepper flakes and sauté until onion is translucent and garlic just begins to brown. Add spinach and Swiss chard and sauté until beginning to wilt. Add chicken stock, lemon juice and lemon zest. Simmer 5 minutes. Add beans and simmer 10 minutes longer. Season with salt and pepper and remove from heat.
Return drained pasta to pot. Add contents of skillet and combine well. Add extra virgin olive oil and romano cheese, toss to coat and serve immediately.
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