1 lb. dried whole wheat spaghetti
\n2 tsp. olive oil
\n1 1\/2 T. minced garlic
\n1 lb. green chard (rinsed, ends trimmed, and coarsely chopped)
\n1 container (15 oz.) low-fat ricotta
\n1\/3 C. chopped roasted, salted pistachios
\n1\/2 C. freshly grated pecorino or parmesan cheese
\n1 1\/2 T. grated lemon peel
\n1 T. lemon juice
\nSalt and pepper<\/p>\n
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.<\/p>\n
Yield: 4 to 6 servings
\nCalories: 430
\nFat: 11g
\nFiber: 11g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n