Rigatoni with White Beans and Wilted Chard

Here is another recipe from Flavor First cookbook.  I love it and it's so healthy and delicious  I could just scream!  I still have some tomatoes and Swiss chard in the garden and this recipe uses both so if you're trying to use up your last little bit of garden delight, here's the recipe for you.

Serves 4

2 Tbsp. olive oil
1 cup halved cherry tomatoes or drained canned, diced tomatoes
1 Tbsp.  chopped garlic
1 (15.5-ounce) can cannellini or great Northern white beans, rinsed and drained
3/4 cup fat-free, low-sodium chicken broth
3 cups chopped Swiss chard or 1-1/2 cups thawed frozen spinach
1/3 tsp. ground black pepper
1/2 tsp. salt (optional)
4 ounces dry whole wheat rigatoni pasta, cooked until al dente
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh basil

1.  In a 3-quart saucepan, heat the oil over medium heat.  Add the tomatoes and garlic and cook for about 3 minutes, or until  the tomatoes are tender.

2.  Add the beans and broth and bring to a boil.  Add the chard, pepper, and salt, if desired, and cook for about 2 minutes, or until  the chard just begins to wilt.

3.  Add the pasta, coat well, and cook until heated through.

4.  Serve hot, topped with the Parmesan and basil.