Whole-wheat Spaghetti with Chard and Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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.
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.
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