Fettuccine With Rainbow Chard And White Beans

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12 ounces ounces whole-wheat fettuccine

2 teaspoons olive oil

2 cloves garlic, sliced

1 pint cherry or grape tomatoes, quartered

2 bunches rainbow or red and green Swiss chard, stems and leaves separated and cut crosswise into 1-inch pieces

1 15.5-ounce can cannellini beans, drained and rinsed

Kosher salt

1/4 teaspoon crushed red pepper flakes

1/4 cup grated Parmesan

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