Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe

Bitter Swiss chard and nutty toasted pine nuts elevate this whole-wheat spaghetti with Swiss chard and pecorino cheese to a rustic favorite you’ll always want at the heart of your weeknight dinner table. It’s delicious with a glass of Barbera wine, a crisp fennel salad, extra grated pecorino, a squeeze of fresh lemon; in fact most things.

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Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe Ingredients

• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 2 bunches 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 teaspoon dried crushed red pepper flakes
• Salt and black pepper to taste
• 8 ounces whole-wheat spaghetti
• 1/4 cup pitted kalamata olives, coarsely chopped
• 2 tablespoons freshly grated Pecorino cheese
• 2 tablespoons toasted pine nuts

How To Make Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe

1. Sauté the aromatics: Heat the olive oil in a heavy, large frying pan over a medium heat. Add the thinly sliced onions and sauté for about 8 minutes until they are tender and translucent. This slow sauté allows the onions to soften completely, providing a sweet base to balance the bitterness of the greens.
2. Wilt the chard: Add the trimmed and chopped Swiss chard to the pan. Sauté for about 2 minutes, stirring frequently, until the leaves have wilted down. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to let the garlic brown.
3. Simmer the sauce: Stir in the diced tomatoes with their juices, the white wine, and the red pepper flakes. Bring the mixture to a simmer, then cover the pan. Let it simmer for about 5 minutes, stirring occasionally, until the tomatoes begin to break down and the chard is very tender. Season the mixture to taste with salt and black pepper.
4. Prepare the spaghetti: While the sauce is simmering, bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to the package instructions (usually 8 to 10 minutes) until it is tender but still firm to the bite (al dente). Drain the spaghetti well.
5. Combine the pasta and sauce: Add the cooked spaghetti directly into the frying pan with the chard and tomato mixture. Toss everything together thoroughly so the pasta is well-coated in the sauce and the chard is evenly distributed throughout the strands.
6. Garnish and serve: Transfer the pasta to individual serving bowls. Top each portion with the chopped kalamata olives, a generous sprinkle of grated Pecorino cheese, and the toasted pine nuts. Serve immediately while piping hot.

Recipe Tips

• Swiss Chard Preparation: When trimming the chard, you can include the stems if you chop them finely and add them to the pan with the onions, as they take longer to cook than the leaves.
• Wine Selection: A dry white wine like Pinot Grigio or Sauvignon Blanc works best for the sauce. For drinking, a red Barbera is a classic pairing as its acidity stands up to the chard and salty cheese.
• Toasting Pine Nuts: Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Watch them closely, as they can burn in seconds.
• Pasta Water: If the sauce seems a bit dry when tossing the pasta, add a splash of the starchy pasta cooking water to create a silkier emulsion.

What To Serve With Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe?

This Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe is a hearty, fiber-rich meal that needs a fresh or tangy pairing! A Crisp Fennel and Orange Salad is the quintessential choice for a refreshing contrast to the earthy chard. For a more indulgent meal, a side of Garlic Focaccia adds a lovely herb-infused crunch that pairs perfectly with the Pecorino cheese! A side of Marinated Artichokes or a glass of Ruby Red Barbera Wine pairs wonderfully with the tomato and olive notes.

How To Store Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors of the olives and cheese will continue to meld.
• Reheat: Warm gently in a skillet over medium heat with a tiny splash of water or olive oil to keep the whole-wheat pasta from drying out.
• Freezing: It is not recommended to freeze this dish, as the textures of the Swiss chard and whole-wheat pasta tend to become mushy upon thawing.

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe Nutrition Facts

• Calories: 385 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 8 mg
• Sodium: 640 mg
• Total Carbohydrates: 52 g
• Protein: 14 g
• Fiber: 9 g

Nutrition information is estimated and may vary based on ingredients used.

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