Prep Time: 20 mins
Cook Time:20 min
Serves: 4 servings
Ingredients
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the chard and sauté 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.
Serves: 4; Calories: 377; Total Fat: 10.5 grams; Saturated Fat: 2 grams; Protein: 14 grams; Total carbohydrates: 60 grams; Sugar: 9 grams; Fiber: 11 grams; Cholesterol: 4 milligrams; Sodium:474 milligrams