Rigatoni Chard Toss

Name: Rigatoni Chard Toss
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Rigatoni with Chard, Cannellini Beans & Tomatoes in Healthy Cooking April/May 2011

Reviews

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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.
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.