Description
A bright and delicious Rigatoni Chard Toss that comes together in about 30 minutes, making it a perfect weeknight meal for the family.
Ingredients
Scale
- 12 oz rigatoni
- 2 tbsp olive oil
- 1 bunch Swiss chard, chopped
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 3 medium tomatoes, chopped
- 1 can (15 oz) cannellini beans, rinsed and drained
- Salt, to taste
- Black pepper, to taste
- 1/8 tsp crushed red pepper flakes
- 1/2 tsp fennel seeds
- 1/4 cup fresh basil, chopped
- Parmesan cheese, for serving
Instructions
- Cook the rigatoni according to package instructions until al dente, about 9 to 11 minutes. Reserve 1/4 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Swiss chard and sliced onion, cooking for about 4 minutes until soft.
- Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Add chopped tomatoes, rinsed cannellini beans, salt, crushed red pepper flakes, and black pepper. Cook for 3-4 minutes until the tomatoes soften.
- Drain rigatoni and add to the skillet with reserved pasta water and basil. Toss everything together and cook for another minute.
- Spoon into bowls and top with fresh grated parmesan cheese. Serve warm.
Notes
Feel free to customize the veggies or add a protein to suit your taste. This recipe works great for cleaning out the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg