Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
Elevate your pasta night with this wholesome and vibrant Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese. Packed with nutrient-rich Swiss chard, this recipe combines earthy whole wheat spaghetti with aromatic garlic, a touch of heat from red pepper flakes, and a bright pop of citrusy lemon zest and juice. The dish is brought together with a generous sprinkle of grated Pecorino cheese, adding a luscious, salty finish. Perfectly balanced and ready in just 35 minutes, this Mediterranean-inspired pasta is as nutritious as it is delicious. Ideal for a light yet satisfying dinner, serve it as is or pair it with a crisp green salad and a glass of your favorite white wine.
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Recipe Information
Ingredients
- 12 oz whole wheat spaghetti
- 1 bunch Swiss chard
- 3 tbsp olive oil
- 3 units garlic cloves, minced
- 0.5 tsp red pepper flakes
- 1 tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 0.5 cup Pecorino cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the spaghetti.
While the pasta is cooking, prepare the Swiss chard. Separate the leaves from the stems. Chop the stems into small pieces and slice the leaves into ribbons.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the chopped Swiss chard stems and cook for 3-4 minutes until they begin to soften. Add the red pepper flakes and sliced Swiss chard leaves. Cook for another 3-4 minutes, stirring occasionally, until the leaves are wilted.
Add the cooked spaghetti to the skillet, along with the reserved pasta cooking water. Toss to combine and allow the mixture to cook for an additional 2 minutes, letting the flavors meld.
Stir in the lemon zest, lemon juice, and grated Pecorino cheese. Mix well to coat the pasta evenly.
Season with salt and black pepper to taste. Serve hot, garnished with additional Pecorino cheese if desired.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 6.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 674 mg | 52% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
