Pasta with Rainbow Chard and White Beans

Cook the pasta according to package directions. Drain. Return to pot, toss with 1 teaspoon oil and keep warm.

Heat the remaining oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cook an additional 2 minutes.

Stir in the chard stems and continue to cook until softened, about 3 minutes. Add the chard leaves, packing them down. Cover and continue cooking until partially wilted, about 2 minutes.

Remove the cover and fold in the cannellini beans, salt, pepper, red pepper flakes and cook, stirring, until the chard leaves are tender, another 3 minutes.

Place the cooked pasta in a large serving bowl and top with the chard mixture. Toss to combine. Sprinkle shaved cheese on top.