Servings: 4

Weight Watcher Smart Points: 13

Preparation Time: 20 Minutes

Cooking Time: 15 Minutes

Ready In: 35 Minutes


  • fresh parsley and basil - optional
  • 15 oz can cannelini beans - drained and rinsed
  • 15 oz can diced tomatoes
  • ½ tsp chili flakes - optional
  • 2 garlic cloves - grated with microplane
  • Pinch kosher salt
  • 1 Tbs olive oil
  • parmesan cheese to serve
  • 1 bunch swiss chard - stems removed and finely chopped (keep stems!)
  • 8 oz whole wheat pasta


  1. Cook pasta according to package instructions
  2. Note: For al dente pasta, cook one minute less than package suggests.)Reserve ½ c starchy cooking liquid before straining pasta; set pasta aside
  3. Meanwhile, heat olive oil in the same pot you cooked the pasta over medium-high heat.Add Swiss chard stems and a good pinch of salt.Saute for 5-7 minutes until stems start to soften.Add in roughly chopped Swiss chard leaves and reserved cooking liquid.Put cover on the pan and let steam to wilt about 2-3 minutes.Stir in chili flakes, garlic, tomatoes and beans
  4. Cook for 5 minutes to warm through.Toss in reserved pasta
  5. Serve with fresh parsley, basil and parmesan cheese.

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