Rigatoni Chard Toss

• 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

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.

rigatoni, olive oil, swiss chard, onion, garlic, tomatoes, cannellini beans, salt, red pepper, fennel, pepper, fresh basil, parmesan cheese

Taken from www.tasteofhome.com/recipes/rigatoni-chard-toss/ (may not work)