Linguine w/ Swiss Chard, Pine Nuts, & Olives

If you’re tired of the same old pasta & marinara, try out this healthy and tasty pasta dish.  This recipe is adapted from a Giada DeLaurentis dish I saw on TV a few months ago, and I’ve been thinking about it ever since.  It’s a very easy pasta dish with simple and clean flavors.  Although Xavier was less than enthusiastic about the unknown green bits throughout and his new claim to be “afraid” of olives, he did still eat the pasta with raw Swiss chard & pine nuts on the side and loved it all!  

Linguine w/ Swiss Chard, Pine Nuts, & Olives

13 oz package whole-grain linguine

1 T extra-virgin olive oil

1 onion, sliced

1 bunch Swiss chard, trimmed & chopped (just cut off the tough ends and chop up the rest

3 garlic cloves, minced

1 14.5-oz can petite diced tomatoes

1/4 C reduced-sodium chicken broth

1/4 t red pepper flakes

Salt, to taste

Chopped olives, pine nuts, & Italian cheeses for garnish

First, bring a large pot of salted water to a boil. Add the pasta and cook 1 minute under the package’s directions.

While you’re waiting for water to boil, heat the oil in a large pan over medium heat. Add the onions & cook until starting to caramelize, about 8-10 minutes. Add the chard and cook about 2 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes with their juices, chicken broth, red pepper flakes, and a ladleful of pasta water.  Bring it to a simmer and allow to cook for another 5 minutes.   Season with salt to taste, add the pasta to the sauce, toss well, and cook together for another minute or two.  Serve garnished with olives, pine nuts, & cheese.  Enjoy!