ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Penne With Greens

Penne With Greens
Prep time 5 mins
Cook time 13 mins
Yield Makes 4 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese)
A meatless penne pasta recipe is a great way to sneak more greens into your diet but still enjoy a hearty dish that satisfies.


  • 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

Nutrition Information

  • calories 412
  • fat 17 g
  • satfat 4 g
  • monofat 7 g
  • polyfat 3 g
  • protein 17 g
  • carbohydrate 56 g
  • fiber 7 g
  • cholesterol 10 mg
  • iron 4 mg
  • sodium 655 mg
  • calcium 129 mg

How to Make It

  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.