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 Chard– adapted from Giada De Laurentiis
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
- Preheat the oven to 300 degrees. Toast the walnuts on a baking sheet, stirring occasionally, for about 10 minutes.
- 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.
- 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.
- 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.
- Add the spaghetti to the chard mixture and toss to combine. Transfer to bowls, and top with a sprinkle of olives, cheese, and walnuts.