Ingredients
1 package (12 ounces) uncooked whole wheat or brown rice penne pasta2 tablespoons olive oil4 cups sliced leeks (white portion only)1 cup sliced sweet onion4 garlic cloves, sliced1 tablespoon minced fresh sage or 1 teaspoon rubbed sage1 large sweet potato, peeled and cut into 1/2-inch cubes1 medium bunch Swiss chard (about 1 pound), cut into 1-inch slices1 can (15-1/2 ounces) great northern beans, rinsed and drained3/4 teaspoon salt1/4 teaspoon chili powder1/4 teaspoon crushed red pepper flakes1/8 teaspoon ground nutmeg1/8 teaspoon pepper1/3 cup finely chopped fresh basil1 tablespoon balsamic vinegar2 cups marinara sauce, warmed
Preparation
Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water.
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.
Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, dry seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes.
Add pasta, basil and vinegar; toss and heat through. Serve with sauce.
