Restaurant trick: Pick up spaghetti with the tips of your tongs and place on a platter. As you release the spaghetti, spin the tongs to form a nest.


VEGGIE- PACKED


SPAGHETTI WITH CHARD


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 6


1 (16 oz) box spaghetti 1 medium zucchini 1 bunch red Swiss chard


3 tbsp olive oil 1 tbsp minced garlic 1 tbsp sherry vinegar 2 oz ricotta salata


STEP 1 Cook the spaghetti according to package directions. Reserve ½ cup cooking liquid. Thinly


AND ZUCCHINI Crumbly ricotta salata adds a salty bite to this light pasta dish.


slice the zucchini. Trim and chop the chard. STEP 2 In a 12-inch skillet, heat the oil and garlic. Cook on medium-high 30 sec., stirring. Add zucchini. Cook 4 min., until zucchini begins to brown and is almost tender, stirring occasionally. STEP 3 In batches, add chard, stirring until wilted. Season with salt and pepper. Continue to cook, until chard stems are tender. STEP 4 Toss chard mixture with cooked spaghetti, vinegar, and reserved cooking liquid. Season with salt and pepper. Transfer to serving platter and crumble the ricotta on top.


Per serving: 359 calories, 8g fat, 1g saturated fat, 0mg cholesterol, 105mg sodium, 60g carbohydrate, 4g fiber, 3g sugar, 11g protein


MARCH 2018 97


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