Spaghetti with Swiss Chard and Pecorini (Side Dish)

A very healthy whole wheat spaghetti is a perfect side

Spaghetti with Swiss Chard and Pecorini (Side Dish)

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Total Time: 35 minutes
Servings: 4


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


Courtesy of Giada DeLaurentis
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