This recipe proves that pasta doesn’t need to be a guilty indulgence: whole-wheat pasta is an easy way to add whole grains and fiber into your diet, and the garlic-laden ribbons of kale and chard are a delicious way to eat your greens.
Spaghetti with Garlicky Greens
12 oz. (375 g) whole-wheat spaghetti or linguini
1 bunch red or green chard (about 1⁄2 lb./250 g)
1 bunch dinosaur kale (about 1⁄2 lb./250 g)
4 Tbs. (2 fl. oz./60 ml) olive oil
4 garlic cloves, minced
1/4 tsp. red pepper flakes
1⁄4 cup (1 oz./30 g) grated Parmesan cheese
1/4 tsp. sea salt
Lemon wedges for serving
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender, about 9 minutes, or according to the package directions.
Meanwhile, rinse the greens and tear the leaves from their tough ribs and stems, discarding the ribs and stems. Stack the leaves and fold or roll up and slice them thinly. Transfer the greens to a colander and rinse under cold running water, then drain well.
In a large frying pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. Add the greens and stir to coat evenly with oil. (If they don’t all fit at once, add in handfuls after allowing first batch to wilt.) Cook, stirring occasionally, until the greens are tender, about 5 minutes, adding a few tablespoons of pasta cooking water to the pan if needed to prevent sticking.
Drain the pasta and return to the warm pot. Add the cooked greens, Parmesan, salt, and remaining 2 Tbs. olive oil and stir to mix well. Divide evenly among pasta plates or bowls and serve immediately, passing lemon wedges at the table. Serves 4.
Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira