Penne with Swiss Chard, Olives, and Currants

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  • Serves 4
  • Serving size: ¼ of recipe
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Salty, pungent olives and sweet currants contrast with each other in this dish while mild, earthy chard pulls it all together.

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By Del Sroufe,

Ingredients

  • 4 large shallots, peeled and diced small
  • 2 bunches Swiss chard, ribs removed and chopped, leaves chopped
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons minced thyme
  • 1 pound whole-grain penne, cooked according to package directions, drained, and kept warm, ½ cup cooking liquid reserved
  • Salt and freshly ground black pepper to taste
  • ½ cup kalamata olives, pitted and coarsely chopped
  • ½ cup currants

Instructions

  • Place the shallots and chard ribs in a large saucepan and sauté over medium heat for 5 minutes.
  • Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  • Add the garlic and thyme and cook for another minute.
  • Add half of the chard leaves and a few tablespoons of the reserved pasta cooking liquid and cook until the leaves start to wilt, adding more leaves as the chard cooks down, until all the leaves are wilted, about 10 minutes.
  • Season with salt and pepper and add the olives, currants, and cooked pasta. Toss well before serving.
Nutritional Information:

Per serving (¼ of recipe): 574 calories, 113 g carbohydrates, 20 g protein, 5.8 g total fat, 0.9 g saturated fat, 0 g cholesterol, 625 mg sodium, 9.5 g fiber, 20 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (2)

(5 from 1 vote)

Recipe Rating

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Amy

This is excellent. Didn't have currants - dried cranberries worked well as a substitute.

Cleo B

Would I be able to use penne pasta made out of chickpea flour? Or is this recipe nutritional balance and chickpea penne would be unbalanced?

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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