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30 min
Ingredients
  • 1⁄2 cup whole-wheat panko breadcrumbs
  • 1⁄4 cup walnuts   chopped
  • 2 teaspoons lemon zest
  • 2 yellow onions
  • chopped (≈2 cups)
  • 2 carrots
  • chopped (≈1 cup)
  • 6 cloves garlic
  • minced (≈2 tablespoons)
  • 1⁄4 (32-oz) carton low-sodium vegetable broth   (≈1 cup)
  • 10 1⁄2 oz Swiss chard   stemmed & chopped (see tip) (≈8 cups)
  • 1⁄2 teaspoon crushed red pepper flakes
  • 1 (15-oz) can cannellini beans   drained & rinsed (≈1 1⁄2 cups)
  • 12 oz whole-grain rotini
  • sea salt
  • freshly ground black pepper
  • subheading: FOR SERVING:
  • 1 lemon   cut into wedges
  • subheading: YOU'LL NEED:
  • skillet
  • large skillet
  • stockpot with lid
  • subheading: RECIPE TIPS:
  • Do not toss pasta with panko until ready to serve.
  • Swiss chard: You can substitute stemmed and chopped kale for the chard.
Steps
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