Fettuccine With Rainbow Chard And White Beans

• 12 ounces ounces whole-wheat fettuccine
• 2 teaspoons olive oil
• 2 cloves garlic, sliced
• 1 pint cherry or grape tomatoes, quartered
• 2 bunches rainbow or red and green Swiss chard, stems and leaves separated and cut crosswise into 1-inch pieces
• 1 15.5-ounce can cannellini beans, drained and rinsed
• Kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan

1. Cook the pasta according to package directions.
2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cook until they begin to break down and release their juices, about 2 minutes. Stir in the chard stems and cook until softened, about 3 minutes. Add the chard leaves, cannellini beans, 1/2 teaspoon salt, and the red pepper and cook, stirring, until the chard leaves are tender, 3 to 5 minutes.
3. Divide the cooked pasta among individual bowls and top with the chard mixture and Parmesan.

fettuccine, olive oil, garlic, cherry, bunches rainbow, cannellini beans, kosher salt, red pepper, parmesan

Taken from www.myrecipes.com/recipe/fettuccine-with-rainbow-chard-white-beans (may not work)