Penne with Italian Sausage and Swiss Chard

What if I told you I’ve found a penne pasta that’s vegan, organic, non-gmo, gluten-free, nut-free and no added sugar?  You’d probably say, ‘blech’, right?  I’m the ultimate pasta snob but I’m determined to find a healthy and DELICIOUS pasta and I found it!  And it’s right here in my backyard – well, up the road about 26 miles – but it’s close!

Penne with Italian Sausage and Swiss Chard | Simply Fresh Dinners

This pasta is made of two ingredients – chickpeas and lentils – yup, that’s it!  And it tastes even better than the regular stuff.  Now this company is currently only in Canada but they are planning on expanding to the US and I will be talking to them about a giveaway soon.  By the way, this is not a sponsored post.  I’m just so happy about this pasta that I wanted to share it!

UPDATE:  Wow, this pasta is available starting today on Amazon so US residents can now give it a try!

I used beautiful Italian turkey sausage from Nicholyn Farms and their freshly picked Swiss chard and cherry tomatoes.  The onions are HUGE right now and topping it with Parmesan is heavenly.  So Darn Delicous!

Penne with Italian Sausage and Swiss Chard | Simply Fresh Dinners

This recipe is going into the Fall ebook and I hadn’t planned on sharing it here but I’ve had a lot of requests for it since I posted it on Instagram so I hope you try it soon.  You’ll love it!

Penne with Italian Sausage and Swiss Chard | Simply Fresh Dinners

PS.  I’ve redesigned the blog and I’m having a few hiccups so please bear with me.  Smooth sailing soon (said all food bloggers everywhere!)

Penne with Italian Sausage and Swiss Chard

Print Recipe
Serves: 4 Cooking Time: 20 minutes


  • Kosher salt
  • 8 ounces Chickapea Pasta (or whole wheat pasta)
  • 1 tablespoon extra-virgin olive oil
  • 2 hot or regular Italian sausage links (about 4 ounces), casings removed
  • 1/2 onion, thinly sliced
  • 1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
  • 1 clove garlic, thinly sliced
  • 1 basket of cherry tomatoes (15-20)
  • Freshly ground pepper
  • 1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)



Bring a large pot of salted water to a boil. Add the pasta and cook according to directions. Reserve 1/2 cup cooking water, then drain.


Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.


Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.

A 20 minute healthy weeknight recipe from Simply Fresh Dinners.


  • Reply
    Anita Rivera
    August 20, 2016 at 8:53 am

    Ooooooooo, I need to get my hands on this, Robyn; I am not intolerant of gluten, BUT I have drastically lowered my intake of products made with wheat. HOWEVER, I love pasta and chickpeas and lentils are a fabulous alternative. I need to find this! And your recipe looks amazing. I use ground turkey in place of beef for all my Italian dishes and more, and LOOK AT THOSE ONIONS! WOOOOO! We are going to eat our way through autumn and that will ease the “pain” of saying goodbye to summer. Oh the fun we had those few times we spoke!

    OK, off to research this great pasta find! LOVE!

    • Reply
      August 20, 2016 at 9:06 am

      LOL, aren’t those onions fun, Anita? I will find a way to get you some pasta, Anita. I know you’ll love it!
      I’ve decided I’m not moving into Fall, lol. I may have to move to south though! Happy Saturday, friend. xoxo
      Robyn recently posted…Penne with Italian Sausage and Swiss ChardMy Profile

  • Reply
    August 20, 2016 at 8:55 am

    Hi Robyn, I too love finding new ingredients that are healthy for your body. This chickpea lentil penne sounds great. How is the texture like?

    • Reply
      August 20, 2016 at 8:59 am

      It’s the same, Balvinder! After trying so many different types of pasta I’ve become a bit of a skeptic and kept returning to white pasta but this one is a keeper. I honestly could not tell the difference!

  • Reply
    Anita Rivera
    August 20, 2016 at 9:10 am

    Robin!!!! Yummalish, that pasta, I just went to their site and it looks wonderful! And I’m with you….I am not giving up on summer just yet, though our temperatures have dropped and it’s gray out and raining like crazy! We have summer in our hearts, and that will have to do. Oh do move down south!!!! Much love!

  • Reply
    sue | theviewfromgreatisland
    August 20, 2016 at 10:46 am

    My daughter just called me last night asking for a great Swiss chard recipe to use up some of her garden overload, I’m sending this right over to her…and I’ve never heard of this pasta, I can’t wait to taste it. Pinning and sharing <3
    sue | theviewfromgreatisland recently posted…Summer Jumble Fruit CrumbleMy Profile

    • Reply
      August 20, 2016 at 6:43 pm

      I wish I had Swiss chard in my garden, Sue! I think I have to plant some next season. I’d love to chat with you about this pasta. You’ve got to try it!
      Robyn recently posted…Penne with Italian Sausage and Swiss ChardMy Profile

  • Reply
    Blair @ The Seasoned Mom
    August 20, 2016 at 11:47 am

    So jealous that you have that pasta right in your “back yard!” It sounds too good to be true. 🙂

    Your recipe and photos look delicious, as always!
    Blair @ The Seasoned Mom recently posted…A Typical Summer DayMy Profile

    • Reply
      August 20, 2016 at 6:44 pm

      So glad you saw the tweet I sent! Very good timing today because the company just started up with Amazon today so everyone can have it 🙂
      And you are too kind, friend!
      Robyn recently posted…Penne with Italian Sausage and Swiss ChardMy Profile

  • Reply
    Tricia @ Saving room for dessert
    August 20, 2016 at 5:12 pm

    The pasta sounds great to me! And I just happen to have swiss chard in my refrigerator looking for a recipe! This looks really good Robyn – lovely photos too. Dinner time 🙂
    Tricia @ Saving room for dessert recently posted…Basil Pesto Cream with TortelliniMy Profile

  • Reply
    Karen @ Seasonal Cravings
    August 20, 2016 at 6:57 pm

    I have never even seen this pasta and we are gluten free. It looks yummy and I can’t wait to get my hands on it. I love a quick pasta dish prepared with fresh veggies and sausage. Yum!
    Karen @ Seasonal Cravings recently posted…Gluten Free Breakfast CookiesMy Profile

  • Reply
    August 20, 2016 at 9:09 pm

    It might be free of most everything, but it still looks beautiful, what you’ve done with it, and terribly delicious!

  • Reply
    Anita Rivera
    August 21, 2016 at 6:26 am

    ROBYN! Good morning! Thanks for doing the research and for finding the link to purchase the pasta! YOU are the best! Much love and many thanks!!!!

  • Reply
    August 21, 2016 at 11:03 am

    Chickpea pasta sounds delicious, and this is about the prettiest bowl of pasta ever! That was so nice of you to share it with us outside of your ebook (which I can’t wait to see)! Gorgeous photos, Robyn — the colors are so pretty!

  • Reply
    August 22, 2016 at 1:08 pm

    This looks amazing. I love swiss chard and this is a great and easy recipes. I am pinning to make this week for sure. Thank you for sharing at Dishing it and Digging it link party. We love having you.
    Vanessa recently posted…Dishing It and Digging It Link Party #110My Profile

  • Reply
    Katherine | Omnivore's Cookbook
    August 25, 2016 at 11:10 am

    This is stunningly beautiful inside (those chickpea lentil penne!) and out. Love love this one.
    Katherine | Omnivore’s Cookbook recently posted…Bacon Pan Fried NoodlesMy Profile

  • Reply
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