Spaghetti & Swiss Chard

April 8, 2016

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

1Cook pasta al dente.

2Saute swiss chard with shallots and Tantillo California Extra Virgin Olive Oil and lemon juice. Add whole wheat pasta to the pan.

3Let simmer 10-15 minutes.

4Add everything to a bowl, and mix in Pecorino Romano cheese. Toss together, add pepper.

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