Contributed by (Recipe adapted from “My Recipes” at www.myrecipes.com)

Ingredients

12 oz whole-wheat Fettuccine
2 tsp Olive oil
2 cloves Garlic, sliced
1 pint cherry or grape Tomatoes, quartered
2 bunches Rainbow chard, stems and leaves separated and cut crosswise into 1-inch pieces
1 15.5-oz can Cannellini beans, drained and rinsed
Salt
1/4 tsp crushed Red pepper flakes
1/4 C grated Parmesan

Instructions

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 flakes 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.

Read more recipes