To see the original Food Network recipe from Giada De Laurentiis for Whole-Wheat Spaghetti with Swiss Chard and Pecorino, click here.
Now, my version with the ingredients I had on hand that I thought MAYBE my children might eat. :)
- 1 tablespoon olive oil
- 1 bag/container of pre-washed spinach
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- Salt and pepper
- 8 ounces whole-wheat spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons toasted pine nuts
Cook pasta according to directions.
While water for pasta is coming to a boil, heat oil in skillet and add spinach, cooking a couple of minutes until wilted. Add garlic and cook about 1 minute. Stir in the tomatoes and wine and bring to a simmer. Add olives and simmer about 5 minutes, stirring as needed, until everything is tender. Salt and pepper to taste.
When spaghetti is cooked al dente, drain and toss with the spinach mixture.
Serve topped with cheese and the toasted pine nuts (to toast, just put them dry in a small skillet on medium heat until golden brown).
It turned out delicious. I have to admit, my son took one look at chunks of tomatoes, wilted spinach and olives and said no way was he trying it. :) He ate noodles with parmesan. My daughter took one tiny spoonful on top of a bowl of noodles. Once she took a bite, she said, "This is really good...this tomato crud." She then went back for more.
Hmmm. You tell me. Compliment or not?? ;)