Swiss Chard and Chickpea Pasta with Grape Tomatoes

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick sauté of tender swiss chard, chickpeas, and sweet grape tomatoes tossed with pasta for a healthy weeknight meal. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

12 oz penne pasta
3 tbsp olive oil
4 cloves, minced garlic cloves
6 cups, chopped swiss chard
1 can (15 oz), drained and rinsed canned chickpeas
1 cup, halved grape tomatoes
1/4 tsp red pepper flakes
2 tbsp lemon juice
1/3 cup, grated Parmesan cheese
to taste salt
to taste black pepper

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant.
Step 3: Add 6 cups chopped swiss chard to the skillet and cook for 3-4 minutes until wilted and tender.
Step 4: Stir in 1 can (15 oz) drained chickpeas and 1 cup halved grape tomatoes, cooking for 2 more minutes until tomatoes soften.
Step 5: Add drained pasta to the skillet along with 2 tbsp lemon juice and 1/3 cup grated Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce. Season with salt and black pepper to taste and serve warm.