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
How to Make It
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.
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 tenderto bite, 6 to 8 minutes.
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.