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Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
PREP TIME
20 min
COOK TIME
20 min
YIELDS
4 servings

A simple, authentically Italian dish perfect for dinner and easily adaptable for leftovers.

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Ingredients

1
Tbsp olive oil
2
onions, sliced
2
bunches Swiss chard, trimmed and chopped (about 14 cups)
3
cloves garlic, minced
1
(14 ½-oz) can tomatoes, diced with juices
¼
cup dry white wine
¼
tsp dried crushed red pepper flakes
Salt and pepper
8
oz whole-wheat spaghetti
¼
cup pitted kalamata olives, coarsely chopped
2
Tbsp Pecorino cheese, freshly grated
2
Tbsp pine nuts, toasted
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Directions

Step 1

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. 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.

Step 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.

Step 3

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

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