Friday, January 22, 2010

Spaghetti with Greens

A bowl of pasta does not have to mean big calories. To lighten up pasta dishes, try Barilla Plus or whole wheat pasta. It adds a hearty, nutty flavor.Tossed with greens, and topped with toasted pine nuts, kalamata olives and pecorino cheese, you have a delicious, satisfying meal without feeling guilty.

Toast 2 tablespoons pine nuts in a skillet over high heat, being very careful not to burn. They will quickly.

Heat 1 tablespoons extra-virgin olive oil in a large, heavy skillet over medium high heat. Add 2 onions, thinly sliced and saute until tender, about 8 minutes. add about 14 cups trimmed and chopped swiss chard, spinach or other greens of your choice. Saute until it wilts, about 2 minutes. Add 4 minced garlic cloves and saute 1 minute. Stir in 1 can (14.5 oz) diced tomatoes with their juice, 1/4 cup dry white wine, and black pepper or red pepper flakes to taste. Bring to a boil; decrease heat to medium-low, cover, and simmer, stirring occasionally. You are looking for the tomatoes to begin breaking down and the greens very tender. Perhaps 5 minutes will do the trick. Season mixture with salt.

Meanwhile, bring a large pot of water (salted if you want to) to a boil. add 8 ounces of Barilla Plus or whole wheat spaghetti. Cook according to package directions. Barilla Plus and whole wheat pasta takes a little longer to cook than regular pasta. Drain spaghetti and add to the greens mixture; toss to combine.

Serve pasta in individual bowls; sprinkle each serving with chopped kalamata olives (about 1/4 cup all together), pecorino cheese to taste, and the toasted pine nuts. Makes enough for 2 to 4 main course servings, depending on the type eaters you are feeding.

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