Whole-wheat Spaghetti with Chard and Ricotta

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 23%
  • Protein: 22g
  • Fat: 11g
  • Saturated fat: 3.2g
  • Carbohydrate: 66g
  • Fiber: 11g
  • Sodium: 260mg
  • Cholesterol: 20mg


  • 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. 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. 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 tenderto bite, 6 to 8 minutes.
  3. 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.
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