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Ingredients
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⅓ pound whole wheat spaghetti
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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1 bunch Swiss chard, chopped
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1 teaspoon capers
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1 teaspoon lemon juice, or to taste (Optional)
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salt and ground black pepper to taste
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¼ cup grated Parmesan cheese, or to taste
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
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Meanwhile, heat oil in a large skillet over medium heat. Stir in garlic; cook until softened, 1 minute. Add Swiss chard; cook and stir until chard stems tender. (You can use some of the hot pasta water and cover the pan to help steam the chard.)
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Stir hot spaghetti and capers into chard mixture; season with lemon juice, salt, and black pepper. Sprinkle with Parmesan cheese to serve.
Nutrition Facts (per serving)
453 | Calories |
18g | Fat |
62g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 453 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 4g | 20% |
Cholesterol 9mg | 3% |
Sodium 444mg | 19% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 12g | 41% |
Total Sugars 4g | |
Protein 17g | 34% |
Vitamin C 36mg | 40% |
Calcium 203mg | 16% |
Iron 5mg | 27% |
Potassium 615mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.