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Categories:
olive oil red onion tomatoes garlic red pepper kosher salt freshly ground black pepper Swiss chard white wine Pecorino cheese
Viewed: 72 - Published at: 8 years agoIngredients
- 1 pound Whole Wheat Spaghetti
- 2 Tablespoons Olive Oil
- 1 whole Red Onion, Roughly Chopped
- 4 whole Roma Tomatoes, Roughly Chopped
- 3 cloves Garlic, Minced
- 1/2 teaspoons Crushed Red Pepper Flakes
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 2 bunches Swiss Chard, Stalks Trimmed And Leaves Roughly Chopped
- 1/4 cups Dry White Wine
- 1 cup Grated Pecorino Cheese
Method
- 1.
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook for 8 to 10 minutes, until al dente according to package instructions.
- 2.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Add the onions, tomatoes, garlic, and red pepper flakes and season with salt and pepper.
- Stir and cook for 3 to 4 minutes, until the onions and tomatoes begin to soften.
- Add the Swiss chard and wine and cook for 5 to 6 minutes, until the chard begins to wilt.
- 3.
- When its done drain the pasta and add it into the vegetable mixture, tossing to coat.
- Add the cheese and stir until the cheese is melted.
- 4.
- Serve!
