Fettuccine With Rainbow Chard and White Beans

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preparation
20
minutes
cooking
20
minutes
other
0
minutes
Serves 4

Ingredients

12
ounces
ounces whole-wheat fettuccine
2
teaspoons
olive oil
2
cloves garlic, sliced
1
pint cherry or grape tomatoes, quartered
2
bunches rainbow or red and green Swiss chard, stems and leaves separated and cut crosswise into 1-inch pieces
1
15.5-ounce can cannellini beans, drained and rinsed
kosher salt
1/4
teaspoon
crushed red pepper flakes
1/4
cup
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.
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 10 %
  • Fat 5 g
  • Sat Fat 0 g
  • Cholesterol 5 mg
  • Sodium 881 mg
  • Carbohydrate 86 g
  • Fiber 21 g
  • Sugar 2 g
  • Protein 29 g
What does this mean? See Nutrition 101.

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