Pasta with Greens and Beans

  • Yield 4 servings

Two kinds of greens are the perfect contrast to garbanzo beans and artichoke hearts in this gluten-free, vegan entree.


1 bunch chard
1 bunch spinach
1 garlic clove
1 teaspoon dried oregano
2 tablespoons lemon juice
1/2 cup vegan white wine
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can quartered artichoke hearts, drained and rinsed
1/2 teaspoon red pepper flakes (optional)
1 pound gluten-free fusilli or other chunky pasta


  1. Thoroughly wash and drain chard and spinach. Chop greens.
  2. 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.
  3. Cook pasta according to package directions.
  4. 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).



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