Whole Wheat Spaghetti with Swiss Chard and Pecorino

• 1 pound Whole Wheat Spaghetti
• 2 Tablespoons Olive Oil
• 1 whole Red Onion, Roughly Chopped
• 4 whole Roma Tomatoes, Roughly Chopped
• 3 cloves Garlic, Minced
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 bunches Swiss Chard, Stalks Trimmed And Leaves Roughly Chopped
• 1/4 cups Dry White Wine
• 1 cup Grated Pecorino Cheese

1. 1.
2. Bring a large pot of salted water to a boil.
3. Add the spaghetti and cook for 8 to 10 minutes, until al dente according to package instructions.
4. 2.
5. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
6. Add the onions, tomatoes, garlic, and red pepper flakes and season with salt and pepper.
7. Stir and cook for 3 to 4 minutes, until the onions and tomatoes begin to soften.
8. Add the Swiss chard and wine and cook for 5 to 6 minutes, until the chard begins to wilt.
9. 3.
10. When its done drain the pasta and add it into the vegetable mixture, tossing to coat.
11. Add the cheese and stir until the cheese is melted.
12. 4.
13. Serve!

olive oil, red onion, tomatoes, garlic, red pepper, kosher salt, freshly ground black pepper, swiss chard, white wine, pecorino cheese

Taken from tastykitchen.com/recipes/main-courses/whole-wheat-spaghetti-with-swiss-chard-and-pecorino/ (may not work)