Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
1/2 tablespoon olive oil1 medium onions, thinly sliced (about 1 cup)1 bunches Swiss chard, trimmed and chopped (about 14 cups)2 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes with juices2 oz dry white wine1/4 teaspoon dried crushed red pepper flakesSalt and pepper4 ounces whole-wheat spaghetti1/8 cup pitted kalamata olives, coarsely chopped1 tablespoons freshly grated Pecorino cheese1 tablespoons toasted pine nuts
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.
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 bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Note: I cut this recipe in half from the original but didn't half the tomato amount. Check your canned tomatoes calories. I used DelMonte diced tomatoes with oregano, basil and garlic and they are 50 cal for 1/2 cup serving. Some other brands may be lower cal or if you don't use a flavored canned tomato you will have fewer calories too.
Number of Servings: 2
Recipe submitted by SparkPeople user COCOH23.
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 bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Note: I cut this recipe in half from the original but didn't half the tomato amount. Check your canned tomatoes calories. I used DelMonte diced tomatoes with oregano, basil and garlic and they are 50 cal for 1/2 cup serving. Some other brands may be lower cal or if you don't use a flavored canned tomato you will have fewer calories too.
Number of Servings: 2
Recipe submitted by SparkPeople user COCOH23.
Nutritional Info Amount Per Serving
- Calories: 426.9
- Total Fat: 10.5 g
- Cholesterol: 2.5 mg
- Sodium: 2,587.7 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 18.5 g
- Protein: 20.0 g
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