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Whole-wheat Spaghetti with Chard and Ricotta





Yields
Makes 4 to 6 servings

 1 pound dried whole wheat spaghetti
 2 teaspoons olive oil
 1 1/2 tablespoons minced garlic
 1 pound green chard (rinsed, ends trimmed, and coarsely chopped)
 1 container (15 oz.) low-fat ricotta
 1/3 cup chopped roasted, salted pistachios
 1/4 cup grated pecorino or parmesan cheese
 1 1/2 tablespoons grated lemon peel
 1 tablespoon lemon juice
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return spaghetti to pan.

Step 2
2

Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 cup of reserved water; cook until chard stems are tenderto bite, 6 to 8 minutes.

Step 3
3

Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 cup reserved pasta-cooking water, and salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 430Calories from Fat 23
% Daily Value *
Total Fat 11g17%

Saturated Fat 3.2g16%
Cholesterol 20mg7%
Sodium 260mg11%
Total Carbohydrate 66g22%

Dietary Fiber 11g44%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.