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.


Description:
"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.