Sunday, September 28, 2008

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

1 tablespoon olive oil
2 onions -- thinly sliced
2 bunches Swiss chard -- trimmed and chopped (about 14 cups)
3 garlic cloves -- minced
1 can diced tomatoes with juices -- (14 1/2-ounce)
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

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.

"From Everyday Italian Show"
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Per Serving (excluding unknown items): 1053 Calories; 17g Fat (14.3%
calories from fat); 37g Protein; 194g Carbohydrate; 24g Dietary Fiber; 0mg
Cholesterol; 106mg Sodium. Exchanges: 11 1/2 Grain(Starch); 4 Vegetable;
4 Fat.

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