You are here: Home » Recipes » Pasta with Greens and Beans Pasta with Greens and Beans Recipe by Our Cookbook Collection Yield 4 servings Two kinds of greens are the perfect contrast to garbanzo beans and artichoke hearts in this gluten-free, vegan entree. PrintEmail Ingredients 1 bunch chard1 bunch spinach1 garlic clove1 teaspoon dried oregano2 tablespoons lemon juice1/2 cup vegan white wine1 (15-ounce) can garbanzo beans, drained and rinsed1 (15-ounce) can quartered artichoke hearts, drained and rinsed1/2 teaspoon red pepper flakes (optional)1 pound gluten-free fusilli or other chunky pasta Instructions Thoroughly wash and drain chard and spinach. Chop greens. Sauté garlic in olive oil. Add chard and spinach. Add oregano, lemon juice, wine, beans, artichoke hearts, and red pepper flakes. Sauté until greens are wilted. Cook pasta according to package directions. Combine pasta and sauce. Reprinted with permission from Kim Lutz with Megan Hart’s Welcoming Kitchen: 200 Delicious Allergen and Gluten-Free Vegan Recipes (Sterling, June 2011).