Fettuccine With Rainbow Chard and White Beans

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Serves 4| Hands-On Time: | Total Time:

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.
February, 2008

Nutritional Information

  • Per Serving
  • Calories 458Calories From Fat 10%
  • Fat 5g
  • Sat Fat 0g
  • Cholesterol 5mg
  • Sodium 881mg
  • Carbohydrate 86g
  • Fiber 21g
  • Sugar 2g
  • Protein 29g
What does this mean? See Nutrition 101 .

Quick Tip

Barilla Plus Multigrain Spaghetti
Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

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