Fettuccine with Rainbow Chard and White Beans

By February 11, 2011Uncategorized


Yield:  Makes 4 servings

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

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.

From Real Simple, FEBRUARY 2008.

Author Terra

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