Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

prep time:: 20 min
total time:: 30 min

Serves 4

We love this dish in the winter as well as the summer. It is a light and wonderful alternative to the standard spaghetti and meat balls. This recipe makes a hearty lunch dish or a light dinner with salad and French bread.

ingredients

1 tablespon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped
3 garlic cloves, minced
1 14-1/2-ounce can petite diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper to taste
8 ounces whole-wheat spaghetti
1/4 cup freshly grated Pecorino cheese
3 tablespoons toasted pine nuts
1/4 cup kalamata olives, coarsely chopped (optional)

directions

1
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender. Add the garlic and saute until fragrant, about 1 minute. Add the chard and saute until it wilts, about 2 minutes. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
2
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to serving bowl. Sprinkle the olives, cheese, and pine nuts over the top and serve.

Source: violet laber