Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Photo: Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

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

Recommended Wine: 2001 Clerico Trevigne
Origin: Alba, Piedmont
Grape: Barbera

Wine Notes: This wine is from the north in the Piedmont region of Italy. I chose a Barbera because I needed a wine to to stand up to the bitterness of the swiss chard and the strong taste of the pecorino cheese. This wine's texture is smooth and the color is a dark ruby red. Its bouquet is scorched earth and blackberries with a kiss of oak. The pasta's flavors do not fight with the taste of the wine but is an explosion of flavor every time you take a bite of spaghetti or a sip of wine.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 2 reviews

  • on January 15, 2013

    Flag

    I used Kale, Pinot Grigio, and black olives since these were ingredients I had in my pantry already. Super delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2012

    Flag

    I used Kale instead of Chard and forgot to do the bit with the wine until the end. It was still very tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How