Fettuccine With Rainbow Chard and White Beans
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
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
.
Similar Recipes
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
