Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese

1/2 tablespoon olive oil
1 medium onions, thinly sliced (about 1 cup)
1 bunches Swiss chard, trimmed and chopped (about 14 cups)
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
2 oz dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
4 ounces whole-wheat spaghetti
1/8 cup pitted kalamata olives, coarsely chopped
1 tablespoons freshly grated Pecorino cheese
1 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.