ounces whole-wheat fettuccine
cloves garlic, sliced
pint cherry or grape tomatoes, quartered
bunches rainbow or red and green Swiss chard, stems and leaves separated and cut crosswise into 1-inch pieces
15.5-ounce can cannellini beans, drained and rinsed
crushed red pepper flakes
- Cook the pasta according to package directions.
- 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.
- 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.
- Divide the cooked pasta among individual bowls and top with the chard mixture and Parmesan.