Ingredients
-
2
-
1
-
2
-
2
-
4
-
1
-
1/4
-
1/4
-
-
8
-
-
-
-
-
Directions
Whole Wheat Spaghetti With Swiss Chard and Pecorino Cheese, 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., Fantastic! I made this the other night for dinner, and couldn’t believe how quickly it disappeared. I skipped the pine nuts, and increased the cheese just a little bit, both of which I thought were minor changes. Even my 4-yr old ate it! Thanks, Canadian!
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Transfer the Pasta to Bowls; Sprinkle With Pine Nuts, Olives, and Cheese on Top and Serve. |
