Whole Wheat Spaghetti With Swiss Chard And Pecorino Cheese Recipes

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WHOLE WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE



Whole Wheat Spaghetti With Swiss Chard and Pecorino Cheese image

My husband and I enjoyed this dish for dinner on New Year's eve. It was a nice break from all the rich and unhealthy foods we had been eating throughout the holidays. This recipe came from Giada's Family Dinners.

Provided by Canadian_in_the_Bay

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons pine nuts
1 tablespoon extra virgin olive oil
2 onions, thinly sliced
2 bunches swiss chard, trimmed and chopped (about 14 cups)
4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 cup dry white wine
1/4 teaspoon crushed dried red pepper flakes
salt and pepper
8 ounces whole wheat spaghetti
1/4 cup pitted kalamata olive, coarsely chopped
2 tablespoons freshly grated pecorino cheese

Steps:

  • Preheat oven to 300 degrees. Place the pine nuts on a heavy baking sheet or in a pie tin. Toast nuts in the oven, stirring occasionally to ensure they brown evenly for about 10 minutes or until they are brown. Set the nuts aside.
  • Heat the oil in a large, heavy frying pan over medium-high 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 juice, the wine, and the red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the tomatoes begin to break down and the chard is very tender, about 5 minutes. Season the chard mixture to taste with salt and pepper.
  • While performing step 2, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain. Add the spaghetti to the chard mixture and toss to combine.
  • Transfer the pasta to bowls; sprinkle with pine nuts, olives, and cheese on top and serve.

Nutrition Facts : Calories 369.2, Fat 8.6, SaturatedFat 1, Sodium 712.9, Carbohydrate 64.5, Fiber 5.8, Sugar 8.6, Protein 14

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