Fettuccine With Rainbow Chard and White Beans

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 458 calories
    • Calories 10 calories from fat
    • Fat 5 g
    • Sat Fat 0 g
    • Cholesterol 5 mg
    • Sodium 881 mg
    • Protein 29 g
    • Carbohydrate 86 g
    • Sugar 2 g
    • Fiber 21 g
  • January 2008

Ingredients

  1. Check 12ounces ounces whole-wheat fettuccine
  2. Check 2teaspoons olive oil
  3. Check 2 cloves garlic, sliced
  4. Check 1 pint cherry or grape tomatoes, quartered
  5. Check 2 bunches rainbow or red and green Swiss chard, stems and leaves separated and cut crosswise into 1-inch pieces
  6. Check 1 15.5-ounce can cannellini beans, drained and rinsed
  7. Check kosher salt
  8. Check 1/4teaspoon crushed red pepper flakes
  9. Check 1/4cup grated Parmesan

Directions

  1. Cook the pasta according to package directions.
  2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cook until they begin to break down and release their juices, about 2 minutes.
  3. Stir in the chard stems and cook until softened, about 3 minutes. Add the chard leaves, cannellini beans, 1/2 teaspoon salt, and the red pepper and cook, stirring, until the chard leaves are tender, 3 to 5 minutes.
  4. Divide the cooked pasta among individual bowls and top with the chard mixture and Parmesan.