Rigatoni Chard Toss

By joanmarie

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

Preparation

Step 1

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.