Whole-Wheat Spaghetti With Swiss Chard And Pecorino Cheese

This week for meatless Monday, I used some of my Swiss chard from my Front Porch Pickings basket.  I really loved this recipe.  My husband, who hates chunks of tomato and olives, wasn't as impressed as I was.  I did slightly change how I made it.  First of all, I had huge onions, so I only used one.  It was most likely just shy of two onions.  I also only had one bunch of chard.  Next time, I will make sure I have two.  I missed having more.  I was doubly impressed that I not only liked it, but it was reasonably low calorie. I think the nutritional information at the end of the recipe said 1/4 of it was just under 400 calories.  It was pretty quick to throw together too.


  
Whole-Wheat Spaghetti With Swiss Chard And Pecorino Cheese

1 Tbl olive oil
2 onions thinly sliced
2 Bunch 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 Tsp dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 Cup pitted kalamata olives coarsely chopped
2 Tbl freshly grated Pecorino cheese
2 Tbl 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.