I found a recipe online the other day but didn't have all the ingredients it called for. I made some substitutions and this is what I came up with. I thought it was fabulous and was sorry to eat the last of it for lunch the following day. The chard is absolutely fantastic in this dish but I happen to think chard is delicious fixed almost any way.
Whole-Wheat Linguine with Swiss Chard
1 tablespoon extra-virgin olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can no-salt diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Black pepper (optional)
8 ounces whole-wheat linguine
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons veggie parmesan
2 tablespoons unsalted, roasted sunflower seeds
Heat the oil in a heavy bottomed pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes.
Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with pepper, Mrs. Dash and/or more red pepper flakes.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the linguine Add the pasta to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle with the olives, cheese, and sunflower seeds.