Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese is a perfect dinner for Meatless Monday and spaghetti and greens is a classic combination!
Swiss Chard is one of those greens I’m not sure I ever tasted before I started growing it in my garden, but I liked the flavor right away when I tried it. I also love the way you can snip off chard leaves as they get big and the plant will keep producing more leaves all summer and well into the fall. That cut-and-come-again quality makes chard a gardener’s dream plant, especially in Utah where so many leafy greens don’t do well once the hot summer weather gets here.
This simple dish of Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese that has my favorite Italian Whole Wheat Spaghetti, garlic-sauteed chard, and parmesan is something I threw together when I had a big bowl of just-cut chard leaves and was craving pasta. It turned out to be so tasty that the next time I cut chard leaves, I took photos and wrote down the recipe.
If you don’t have a garden with chard, any type of greens could be used here, although sturdier greens like kale would need to cook a bit longer. Look below for other tasty ideas with chard from myself and other bloggers. I have a few rows of chard and they’re producing pretty well, so if you have a good recipe using chard I’d love to hear about it in the comments.
Start a large pot of salted water boiling for the spaghetti and when it comes to a boil cook according to package directions. A lot of the flavor in this dish comes from the cheese, and I used freshly grated Pecorino-Romano cheese, although a good Parmesan or Asiago cheese would also work. I grated the cheese on the largest side of the cheese grater, and then coarsely chopped it a bit more with a chef’s knife. You want to do this first so it’s ready when the pasta is hot.
Smaller chard leaves like the one on the left can be just sliced, but if you have larger leaves you should cut away thick stems like the photo on the right. (Don’t throw away the stems; save them until you get enough and make Baked Swiss Chard Stems with Olive Oil and Parmesan. I cut all the chard leaves into crosswise strips and then washed them in my large salad spinner. If you don’t have a salad spinner, just wash in the sink and blot dry with paper towels.
Forgot to take a photo of the chopped garlic and hot pepper flakes cooking in the olive oil, but do that before you add the chard to the pan. Use your biggest frying pan. It took less than two minutes for the chard strips to be wilted down like this. As soon as the chard had wilted I added 1/4 cup hot pasta cooking water and turned the heat down as low as I could get it. Drain the hot spaghetti and toss immediately with the wilted chard, sprinkling in about half the cheese. Be sure to save some cheese to add to the top of each serving. Enjoy!
Make it a Meal: For a meatless meal you could serve this with something like Roasted Broccoli.
More Recipes Using Swiss Chard:
Baked Swiss Chard Stems with Olive Oil and Parmesan from Kalyn’s Kitchen
Swiss Chard and Artichoke White Pizza from Farmgirl Fare
Swiss Chard and Mushroom Squares from Kalyn’s Kitchen
Swiss Chard Gratin with Vegan Bechamel from Chocolate and Zucchini
Spicy Stir-Fried Radish Greens or Chard from Kalyn’s Kitchen
Swiss Chard Tzatziki from Simply Recipes
Italian Sausage and Bean Soup with Chard from Kalyn’s Kitchen
Sauteed Swiss Chard from Sidewalk Shoes
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese is a classic combination!
- 8 oz whole wheat spaghetti (4 servings if you’re using one of those spaghetti-measuring discs with holes)
- salt, for pasta cooking water (I used fine grind sea salt)
- 12-16 oz. fresh chard leaves, cut into crosswise strips
- 1 T finely minced fresh garlic
- Optional: pinch of red pepper flakes
- 1/4 cup extra virgin olive oil
- 1/4 cup hot pasta cooking water (remove before draining pasta)
- 1/2 cup coarsely grated Pecorino-Romano cheese (or use any hard grating cheese with a good flavor such as Parmesan or Asiago)
- fresh ground black pepper to taste
- Bring a large pot of water to a boil, adding a generous amount of salt (enough that the water tastes slightly salty.)
- When water is boiling, add the spaghetti, stir once, reduce heat slightly and boil until the spaghetti is cooked but still slightly chewy or al dente. Consult the spaghetti package for recommended cooking time, but for my Italian whole wheat spaghetti, this took exactly 9 minutes.
- Grate the Pecorino-Romano or Parmesan cheese on the largest holes of a cheese grater, then coarsely chop with chef’s knife, keeping the cheese pieces fairly large.
- Cut chard leaves into crosswise strips about 1/2 inch wide, cutting out large inner chard stems if needed.
- Wash chard strips and spin dry or dry with paper towels.
- In the largest heavy frying pan you have, heat the olive oil over medium heat, add minced garlic (and hot pepper flakes if using) and saute garlic about 1 minute. Be sure not to let the garlic get brown or it can easy turn bitter. It’s done when you start to smell garlic.
- Add chard strips all at once and saute 1-2 minutes, just until chard is wilted down to about half the size it was.
- Use a measuring cup to remove 1/4 cup hot pasta cooking water and add to chard, then reduce heat to the lowest possible setting to keep the chard warm.
- As soon as pasta is cooked but still slightly chewy, drain pasta in a colander placed in the sink, then add hot pasta to the pan with the cooked chard and toss. (I used two large forks to toss the pasta with the chard.)
- Add about half the grated cheese and toss again.
- Season to taste with fresh ground black pepper, then divide spaghetti on four individual plates, top each serving with cheese, and serve hot.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with whole-wheat spaghetti or other whole grain or low carb spaghetti, this Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese would be a great main dish for phase 2 or 3 of the South Beach Diet. Not only is chard a very low-glycemic food, but it’s also one of the world’s healthiest foods.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.