Whole Wheat Spaghetti with Swiss Chard

As I’ve said before, I love Giada De Laurentiis.  I love her, her recipes, and her show.  Being that she is a fantastic chef, her ingredients can sometimes be a little pricey, and not exactly practical for the average person.  So, I tweaked this one a bit and I think it still came out great at a much lower cost.  Enjoy!

Whole Wheat Spaghetti with Swiss Chardadapted from Giada De Laurentiis

Serves: 4

2 tbsp. walnuts

1 tbsp. extra-virgin olive oil

1 white onion, thinly sliced

1 large bunch swiss chard, trimmed and chopped (red or green is fine, but be sure to remove the tough inner rib)

4 garlic cloves, minced

1 (14.5 oz) can low sodium diced tomatoes

1/4 cup dry white wine

1/4 tsp. crushed red pepper flakes

salt and pepper, to taste

1/4 cup pitted black olives, coarsely chopped

2 tbsp. Parmesan cheese, grated



  1. Preheat the oven to 300 degrees.  Toast the walnuts on a baking sheet, stirring occasionally, for about 10 minutes.
  2. Heat oil in a large frying pan over medium-high heat.  Add the onions and saute until tender, about 8 minutes.  Add the chard and saute until it wilts, about 2-3 minutes.  Add the garlic and saute until fragrant, about 1 minute.
  3. Stir in the tomatoes with their juice, the wine, and the red pepper flakes.  Bring to a boil.  Decrease the heat to medium-low, cover and simmer, stirring occasionally, until the tomatoes begin to break down and the chard is tender, about 5 minutes.  Season the chard mixture to taste with salt and pepper.
  4. Meanwhile, bring a large pot of water to a boil.  Add the spaghetti and cook, stirring often to prevent the pasta from sticking together, until tender but firm to the bite, about 9 minutes.  Drain.
  5. Add the spaghetti to the chard mixture and toss to combine.  Transfer to bowls, and top with a sprinkle of olives, cheese, and walnuts.

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