Rigatoni Chard Toss

Photo by Joanmarie J.

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

11

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

11

servings

Ingredients

  • 8

    ounces uncooked rigatoni or large tube pasta

  • 1

    bunch Swiss chard, coarsely chopped

  • 1

    small onion, thinly sliced

  • 2

    tablespoons olive oil

  • 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

Directions

Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute chard and onion in oil for 4 minutes. Add garlic; cook 2 minutes longer. Stir in the tomatoes, beans, salt, pepper flakes, fennel and pepper; cook 3-4 minutes longer or until chard is tender. Drain pasta, reserving 1/4 cup cooking liquid. Stir basil, rigatoni and reserved liquid into skillet; heat through. Transfer to a serving bowl; sprinkle with cheese. Yield: 11 servings.

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