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Rigatoni Chard Toss

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
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    10 servings


  • 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) 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.
Nutrition Facts
3/4 cup: 159 calories, 4g fat (1g saturated fat), 3mg cholesterol, 291mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Average Rating:
  • millsapm
    Jun 14, 2015

    Very good - even my girls, ages 4 and 6, enjoyed it and asked for seconds! And I love that it's healthy and a great way to use garden fresh swiss chard.

  • kanalesgirl
    Jul 21, 2014

    Very good. Made 6 main dish servings. Served with sourdough bread and fruit.

  • JCV4
    Sep 10, 2013

    This was a very tasty recipe. Great way to use chard or any greens. Lots of good veggies in here, too. Thanks!

  • tribefan56
    Jul 21, 2013

    Does this really make 11 servings??? I have three teenage sons .....

  • Punkyjoe81
    Jun 27, 2013

    This is a great way to use extra chard from the garden! My carnivore husband didn't even miss the meat. I used garbanzo beans instead of the cannellini beans because that's what we had on hand.

  • rganderson22
    Jun 16, 2013

    No comment left

  • SamanthaJo14
    Apr 17, 2012

    No comment left

  • bethobryan
    Aug 24, 2011

    This recipe is excellent! I have made it several times. I leave out the fennel seeds (because I don't have any).

  • Outdooridahoan
    Jun 12, 2011

    Doubled the recipe and used for main dish. Substituted chick peas for cannelini beans, and it was delicious.

  • get2bam
    Mar 30, 2011

    No comment left