15.5 ounce .5 can cannellini beans drained and rinsed canned
12 ounces fettuccine barilla whole-wheat
2 cloves garlic sliced
1 pint grape tomatoes quartered
4 servings kosher salt
2 teaspoons olive oil
0.3 cup parmesan grated
0.3 teaspoon pepper flakes red crushed
2 bunches swiss chard green red separated
Equipment
bowl
sauce pan
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.
