Rating
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 1 lb Whole Wheat Spaghetti
 2 tbsp Tantillo California Extra Virgin Olive Oil
 Swiss Chard
 Shallot, sliced
 3 tbsp Peccorino Romano
 1 tbsp Tantillo Lemon Juice
1

Cook pasta al dente.

2

Saute swiss chard with shallots and Tantillo California Extra Virgin Olive Oil and lemon juice. Add whole wheat pasta to the pan.

3

Let simmer 10-15 minutes.

4

Add everything to a bowl, and mix in Pecorino Romano cheese. Toss together, add pepper.

Ingredients

 1 lb Whole Wheat Spaghetti
 2 tbsp Tantillo California Extra Virgin Olive Oil
 Swiss Chard
 Shallot, sliced
 3 tbsp Peccorino Romano
 1 tbsp Tantillo Lemon Juice

Directions

1

Cook pasta al dente.

2

Saute swiss chard with shallots and Tantillo California Extra Virgin Olive Oil and lemon juice. Add whole wheat pasta to the pan.

3

Let simmer 10-15 minutes.

4

Add everything to a bowl, and mix in Pecorino Romano cheese. Toss together, add pepper.

Spaghetti & Swiss Chard