Mediterranean Penne Pasta and Beans

I don't know what it is about this stuff, but I love it! I could eat it all week, and usually I do - because usually I make it just for me. (my husband tends to turn his nose up at things that don't include meat)  The flavors and textures just seem to go together so well.  And really, with the beans and pasta and greens, and feta!, who really needs meat?

Mediterranean Penne Pasta and Beans

Ingredients

• 6 oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)
• 1 T olive oil
• 2 garlic cloves, minced
• 2 (14.5-oz.) cans diced tomatoes, undrained
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1-1/2 t. dried Italian seasoning
• 1 t sugar
• 6-8 cups fresh chard, stems removed and chopped (or a 10-oz. pkg. prewashed fresh spinach)
• 2 oz. (1/2 cup) crumbled feta cheese
• 1/4 cup sliced ripe olives

Directions

1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm. 
2. While pasta is cooking, heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 30 seconds.  Add chard; cook until chard wilts, stirring frequently.
3. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes. 
4. To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

The original recipe calls for garbanzo beans and spinach, but I've always used the kidney beans and chard, mostly because I like kidney beans better, and I always have plenty of chard from my garden.

Also, this is why I need to start saving all my recipes in the same place.  I want to make this for lunch, knew I had the recipe printed out somewhere - but I couldn't find it anywhere.  So I went looking online and thankfully found it!