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Rigatoni Chard Toss Recipe

Rigatoni Chard Toss Recipe

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. YIELD: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) 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


  • 1. Cook rigatoni according to package directions.
  • 2. 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.
  • 3. 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.

Nutritional 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.

Reviews for Rigatoni Chard Toss

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millsapm User ID: 1794642 227938
Reviewed 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 User ID: 4946585 178489
Reviewed Jul. 21, 2014

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

JCV4 User ID: 628113 149861
Reviewed 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 User ID: 3271598 123476
Reviewed Jul. 21, 2013

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

Punkyjoe81 User ID: 3773046 191311
Reviewed 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 User ID: 3179740 115886
Reviewed 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 User ID: 6036970 123475
Reviewed Jun. 12, 2011

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

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