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Spaghetti with Garlic, Chard, and Cheese

A simple, flavorful pasta with wilted Swiss chard, garlic, and grated cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 oz Fiber Gourmet Light spaghetti (see notes)
  • salt for pasta cooking water; fine grind sea salt recommended
  • 5 cups Swiss chard leaves sliced (see notes)
  • 2 T fresh garlic finely minced
  • pinch red pepper flakes optional
  • 1/4 cup extra virgin olive oil
  • 1/4 cup hot pasta cooking water reserve from pot before draining
  • 1/2 cup Parmesan or Pecorino-Romano cheese coarsely grated (see notes)
  • fresh ground black pepper to taste

Instructions

  • Bring a large pot of water to a boil and add a generous amount of salt once boiling.
  • Break the spaghetti in half and add to the boiling water, then reduce heat to a low simmer and cook until al dente, following package time as a guide.
  • While the pasta cooks, remove the thick ribs from the chard, slice the leaves crosswise into strips, then wash and dry (use a salad spinner or pat dry with towels).
  • Heat the olive oil in a large heavy frying pan over medium heat, add the minced garlic and red pepper flakes if using, and cook about 1 minute without letting the garlic brown.
  • Add the sliced chard all at once and cook 1–2 minutes, stirring occasionally, until the leaves are wilted to about half their volume.
  • Immediately remove about 1/4 cup of the hot pasta cooking water from the pot and add it to the pan with the chard, then reduce heat to low.
  • When the pasta is done and still slightly chewy, drain it in a colander.
  • Toss the hot spaghetti with the wilted chard in the frying pan (or combine in a bowl), using tongs or forks to mix thoroughly so the pasta is coated.
  • Add the coarsely grated Parmesan or Pecorino-Romano and toss again to combine, then season with fresh ground black pepper to taste and serve hot.

Equipment

  • Large Pot
  • large heavy frying pan
  • Colander
  • kitchen tongs or forks
  • Knife and cutting board
  • salad spinner or clean towels

Notes

  • Use extra cheese at the table if desired.
  • Do not brown the garlic or it will taste bitter.
  • Reserve hot pasta water before draining to help bind the sauce.
  • Slice chard thinly for quick, even wilting.