Whole Wheat Linguini with Swiss Chard and Parmesano Reggiano

Dinner was once again chosen because of the abundance in the garden.  This pasta dish was easy. Really easy.  And, it was as good as any dish I have had in a quality restaurant.  Leave it to a Giada De Laurentiis recipe to make you feel like you are in the region of Tuscany.  Note that this entire dish is made with 1 T. of olive oil. Those of you that know me well, yes, I did add the olives-ugh- however, you merely sprinkle them on top. So, of course I carefully served myself around them!  This is a recipe I strongly encourage you to try-delish!

Whole Wheat Linguini with Swiss Chard and Parmesano Reggiano
Printable recipe

1 t. Olive oil
1 large onion, thinly sliced
2 bunches Swiss Chard, trimmed and chopped
3 garlic cloves, minced
1 can diced tomatoes, with juices
1/4 c. Dry white wine
1/4 tsp. crushed red pepper flakes
Salt and pepper
8 ounces whole wheat linguini
1/4 c. Pitted and chopped kalamata olives
2 T. freshly grated Parmesano Reggiano
2 t. toasted pine nuts

Heat the oil in a large heavy skillet over medium heat. Add the onion and sauté until tender. 

Add the chard and sauté until it wilts, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute.

Stir in the tomatoes with juices, wine and red pepper flakes. Bring to a simmer. Cover and simmer unto tomatoes start to break down and chard is tender, about 5 minutes. 
Season with salt and pepper. 

Cook the pasta in boiling salted water until tender but still firm, about 10 minutes.  Drain and add to the sauce, toss until pasta is coated and heat through. 

Top with olives, pine nuts and cheese.