Ingredient

• 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

Direction

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, dry 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