Whole wheat spaghetti with chard and pecorino cheese
Complexity: easily
Servings: 4
Calories 377, total fat 10 G., saturated fats 2 G., proteins 14 G., carbohydrates 60 G., fiber 11 G., cholesterol 4 mg, sodium 474 mg, sugar 9 G.
This ultra-healthy, fiber-rich vegetarian Italian pasta is also incredibly delicious. Whole-grain spaghetti, with its slightly nutty flavor, pairs beautifully with Swiss chard, rich pecorino cheese, tomatoes, black olives, and toasted pine nuts. The vegetables are simmered in a small amount of dry white wine and herbed tomato juice and tossed with the cooked spaghetti at the very end.
Giada De Laurentiis suggests pairing pasta with Swiss chard and pecorino with a Barbera red wine. "This wine is produced in the northern Italian region of Piedmont. I chose Barbera because I needed a wine that would counteract the bitterness of the Swiss chard and the strong, tangy flavor of the pecorino. This wine has a pleasant texture and a deep ruby-red color. Its bouquet is scorched earth and blackberry with hints of oak. The pasta doesn't clash with the wine, but with every spoonful of spaghetti or sip of wine, you experience an explosion of flavors."
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of whole grain spaghetti
- 1 tbsp. l. olive oil
- 2 onions, thinly sliced
- 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
- 3 cloves garlic, crushed
- 1 can (400 g) of canned chopped tomatoes in their own juice
- 1/4 cup dry white wine
- 1/4 tsp crushed red pepper flakes
- 1/4 cup pitted Kalamata olives, coarsely chopped
- 2 tablespoons freshly grated pecorino cheese
- 2 tablespoons toasted pine nuts
We recommend
Cooking the dish according to the recipe:
- Heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the onion and sauté until softened, about 8 minutes. Add the Swiss chard and sauté until wilted, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute.
- Stir in the tomatoes and their juices, wine, and red pepper flakes. Bring to a boil. Cover and simmer, stirring occasionally, until the tomatoes begin to lose their shape and the Swiss chard is very tender, about 5 minutes. Season with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring frequently, until al dente, about 8-10 minutes. Drain the spaghetti. Transfer the spaghetti to the chard mixture and toss.
- Divide the pasta among plates. Sprinkle with olives, cheese, and pine nuts and serve with a glass of wine.
Wine bottling recommendations
Don't fill the glass above the curve. Never fill it more than halfway, so you can truly savor the wine's aroma and better appreciate its bouquet. To fully appreciate the wine, place your nose in the glass and inhale the wonderful aroma.
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