Serve warm. Add the water and bring to a boil over medium-high. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well. Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally. Wash swiss chard, cut into small pieces. Cook, stirring constantly, until most of the liquid is absorbed and the pasta is almost tender, about 8 minutes. Combine the pasta, tomatoes, onion, tomato paste, garlic, lemon zest, and salt in a large, high-sided skillet or Dutch oven. With beans, pasta and canned crushed tomatoes being pantry staples, this is such a great base pasta recipe to add any fresh vegetable too. Swiss chard with beans sauteed in tomato sauce are the perfect pairing and a great way to introduce a new leafy green and include beans to your diet. Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.