I had to get my firefighter husband to eat more fruits and veggies to lower his cholesterol and triglycerides. Fresh chard and tomatoes add a lot of fiber and vitamins to our diets, but we love this recipe for the flavor. While he would never admit to eating "health food" around the firehouse, this dish is one of many that made his trips to the doctor much more pleasant! —Carolyn Kumpe, El Dorado, California
- 8 ounces uncooked rigatoni or large tube pasta
- 2 tablespoons olive oil
- 1 bunch Swiss chard, coarsely chopped
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 3 medium tomatoes, chopped
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon fennel seed, crushed
- 1/8 teaspoon pepper
- 1/4 cup minced fresh basil
- 1/2 cup grated Parmesan cheese
- Cook rigatoni according to package directions.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender.
- Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese. Yield: 10 servings.
Originally published as Rigatoni Chard Toss in Healthy Cooking April/May 2011, p41
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