This was my first time trying rainbow chard and it was delicious. Even my 5 year old ate it happily. I didn't have cherry tomatoes so I used a jar of diced tomatoes and also added a few basil leaves.
Fettuccine with Rainbow Chard and White Beans
Transform pasta night by using whole wheat noodles and a flavorful addition of Swiss chard. So long, plain spaghetti!
Yield: Makes 4 servings
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Amount per serving
- Calories: 458
- Calories from fat: 10%
- Fat: 5g
- Saturated fat: 0g
- Cholesterol: 5mg
- Sodium: 881mg
- Carbohydrate: 86g
- Fiber: 21g
- Sugars: 2g
- Protein: 29g
- 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.
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