1 lb. dried whole wheat spaghetti
2 tsp. olive oil
1 1/2 T. minced garlic
1 lb. green chard (rinsed, ends trimmed, and coarsely chopped)
1 container (15 oz.) low-fat ricotta
1/3 C. chopped roasted, salted pistachios
1/2 C. freshly grated pecorino or parmesan cheese
1 1/2 T. grated lemon peel
1 T. lemon juice
Salt and pepper

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 C. pasta-cooking water. Return spaghetti to pan. 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 C. of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 C. reserved pasta-cooking water, and salt and pepper to taste.

Yield: 4 to 6 servings
Calories: 430
Fat: 11g
Fiber: 11g