Cook 1 cup whole-wheat penne according to package directions. Drain; save 2 Tbsp. of cooking water. In a small skillet over medium heat, saute 1 clove minced garlic in 1 tsp. olive oil until fragrant. Add 3 chopped sun-dried tomatoes, 2 cups Swiss chard, chopped (tough stems removed), 1/3 cup white beans, and a pinch of crushed red pepper. When chard is just wilted, add pasta and reserved cooking water; toss to coat. Top with 2 Tbsp. graded parmesan and 1/2 tbsp. chopped fresh oregano.
Nutrition information: 500 calories, 12 g fat, 3.5 g sat. fat, 84 g carbs, 6 g sugars, 6 g fiber, 22 g protein, 450 mg sodium.
About Diane Israel. | Feature recipe: Tuna Casserole