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. ...