Ingredients

• 0.33 pounds whole wheat spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic , minced
• 1 bunch Swiss chard , chopped
• 1 teaspoon capers
• 1 teaspoon lemon juice , Optional
• salt and ground black pepper to taste
• 0.25 cups grated Parmesan cheese , or to taste

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Stir in garlic; cook until softened, 1 minute. Add Swiss chard; cook and stir until chard stems tender. (You can use some of the hot pasta water and cover the pan to help steam the chard.)
3. 3 Stir hot spaghetti and capers into chard mixture; season with lemon juice, salt, and black pepper. Sprinkle with Parmesan cheese to serve.

Nutrition per serving