WHOLE WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE
My husband and I enjoyed this dish for dinner on New Year's eve. It was a nice break from all the rich and unhealthy foods we had been eating throughout the holidays. This recipe came from Giada's Family Dinners.
Provided by Canadian_in_the_Bay
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Place the pine nuts on a heavy baking sheet or in a pie tin. Toast nuts in the oven, stirring occasionally to ensure they brown evenly for about 10 minutes or until they are brown. Set the nuts aside.
- Heat the oil in a large, heavy frying pan over medium-high 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 juice, the wine, and the red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the tomatoes begin to break down and the chard is very tender, about 5 minutes. Season the chard mixture to taste with salt and pepper.
- While performing step 2, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain. Add the spaghetti to the chard mixture and toss to combine.
- Transfer the pasta to bowls; sprinkle with pine nuts, olives, and cheese on top and serve.
Nutrition Facts : Calories 369.2, Fat 8.6, SaturatedFat 1, Sodium 712.9, Carbohydrate 64.5, Fiber 5.8, Sugar 8.6, Protein 14
WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Nutrition Facts : Calories 377 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 474 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 14 grams, Sugar 9 grams
WHOLE WHEAT PASTA WITH TUNA, SPINACH AND CARROTS
I'm trying to add more veggies to my 17 months old son's plate and came up with this.He can't resist it, can you?!
Provided by shahnozak
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta al dente. In a large sausepan fry onions until soft. Add garlic and tuna (dicscard water). Stir for 2-3 min and add carrots. Stir for another 3-4 mintues and add milk. Bring to boil and reduce the heat. Continue until milk evaporates and add pasta, tomato sause and spinach. Cook for 7-8 minute Add cheese, salt and pepper. Turn of the heat and cover with lid for 5 min before you serve. Enjoy!
Nutrition Facts : Calories 649.8, Fat 16.5, SaturatedFat 5.5, Cholesterol 42.6, Sodium 789.4, Carbohydrate 95.2, Fiber 12.9, Sugar 5.2, Protein 38.5
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