Yield: Makes 4 to 6 servings
- 1 pound dried whole wheat spaghetti
- 2 teaspoons olive oil
- 1 1/2 tablespoons minced garlic
- 1 pound green chard (rinsed, ends trimmed, and coarsely chopped)
- 1 container (15 oz.) low-fat ricotta
- 1/3 cup chopped roasted, salted pistachios
- 1/4 cup grated pecorino or parmesan cheese
- 1 1/2 tablespoons grated lemon peel
- 1 tablespoon lemon juice
- Salt and pepper
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return spaghetti to pan.
2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 cup of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes.
3. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 cup reserved pasta-cooking water, and salt and pepper to taste.
Nutritional Information: Calories: 430 (23% from fat); Protein: 22g; Fat: 11g (sat 3.2); Carbohydrate: 66g; Fiber: 11g; Sodium: 260mg; Cholesterol: 20mg
Sunset, NOVEMBER 2003