Penne With Greens

penne-with-greens Photo: Yunhee Kim; Styling: Megan Hedgpeth


  • 8 ounces whole-wheat penne
  • 3 tablespoons pine nuts
  • 2 1/2 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, crushed and peeled
  • 1–2 teaspoons minced jalapeño pepper or serrano chile
  • 1 bunch trimmed Swiss chard, chopped (about 12 ounces)
  • 1/4 cup golden raisins
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (4-ounce) package crumbled reduced-fat feta cheese


1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, about 7–8 minutes. Drain and set aside.

2. While pasta is cooking, toast pine nuts in a large skillet over medium-high heat, tossing frequently, until toasted, about 3 minutes. Remove pine nuts and set aside.

3. Heat olive oil and garlic in the same skillet over medium-high heat. Tilt the skillet so the oil pools in 1 corner, hold over heat, and cook garlic until lightly browned. Add the jalapeño pepper and greens, and toss until greens are wilted, about 2 minutes. Add raisins, pine nuts, and 1/2 teaspoon each salt and pepper. Add pasta to the skillet and toss another minute or until pasta is fully cooked and has absorbed the liquid from the greens. Transfer to a serving bowl and sprinkle with feta. Serve hot.

  • Prep Time:
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  • A meatless penne pasta recipe is a great way to sneak more greens into your diet but still enjoy a hearty dish that satisfies.
  • Yield: Makes 4 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese)

Nutritional Information

Calories per serving: 412
Fat per serving: 17g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 3g
Protein per serving: 17g
Carbohydrate per serving: 56g
Fiber per serving: 7g
Cholesterol per serving: 10mg
Iron per serving: 4mg
Sodium per serving: 655mg
Calcium per serving: 129mg

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