Fettuccine with Rainbow Chard and White Beans

Real Simple
Transform pasta night by using whole wheat noodles and a flavorful addition of Swiss chard. So long, plain spaghetti!
Makes 4 servings


+ Add To Shopping List
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.

Created date

January 2008

Nutritional Information

Calories 458
Caloriesfromfat 10 %
Fat 5 g
Satfat 0 g
Cholesterol 5 mg
Sodium 881 mg
Carbohydrate 86 g
Fiber 21 g
Sugars 2 g
Protein 29 g