-12 oz. whole-wheat fettuccine (or other pasta)
-2 t. olive oil
-2 cloves garlic, sliced
-2 bu. rainbow chard (or green or red), stems & leaves
separated and cut crosswise into 1-in. pieces
-1-15.5-oz. can cannellini beans, drained & rinse
-1/2 c. Kalamata olives, pitted and cut into slices
-1/2 t. sea salt
-1/4 t. crushed red pepper flakes
-1/4 c. grated Parmesan cheese
Cook the pasta according to package directions.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring for 1 minute.
Stir in the chard stems and cook until softened, about 3 minutes. Add the chard leaves, cannellini beans, olives, 1/2 teaspoon salt, and the red pepper and cook, stirring, until the chard leaves are tender, 3 to 5 minutes.
Divide the cooked pasta among individual bowls and top with the chard mixture and Parmesan cheese.
Adapted from realsimple.com, February 2008