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Fettuccine With Rainbow Chard and White Beans

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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.