Chard & White Bean Pasta

• 1 package (12 ounces) uncooked whole wheat or brown rice penne pasta
• 2 tablespoons olive oil
• 4 cups sliced leeks (white portion only)
• 1 cup sliced sweet onion
• 4 garlic cloves, sliced
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium bunch Swiss chard (about 1 pound), cut into 1-inch slices
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 3/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/3 cup finely chopped fresh basil
• 1 tablespoon balsamic vinegar
• 2 cups marinara sauce, warmed

1. Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
2. In a 6-qt. stockpot, heat oil over medium heat; saute leeks and onion until tender, 5-7 minutes. Add garlic and sage; cook and stir 2 minutes.
3. Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes.
4. Add pasta, basil and vinegar; toss and heat through. Serve with sauce.

whole wheat, olive oil, leeks, sweet onion, garlic, fresh sage, sweet potato, swiss chard, great northern beans, salt, chili powder, red pepper, ground nutmeg, pepper, fresh basil, balsamic vinegar, marinara sauce

Taken from www.tasteofhome.com/recipes/chard-white-bean-pasta/ (may not work)