A light Italian meal that is as healthy as it is delicious!

Ingredients

1	tablespoon olive oil
2	onions, thinly sliced
14	cups Swiss chard, trimmed and chopped
3	garlic cloves, minced
14	oz diced tomatoes with juices (1 can)
1/4	cup dry white wine
1/4	teaspoon dried crushed red pepper flakes
1	Salt
1	Pepper
8	ounces spaghetti (whole-wheat)
1/4	cup pitted kalamata olives, coarsely chopped
2	tablespoons freshly grated Parmesan cheese
2	tablespoons toasted pine nuts

Directions

1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
   
   
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
   
   
3. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in manganese High in magnesium High in thiamin Very high in vitamin A Very high in vitamin C

Bad points Contains alcohol