No matter how unimpeachable whole-wheat pasta is in terms of nutrition, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather dull.
Happily, several brands have developed respectable lines of 100 percent whole-wheat pasta. If you haven’t lately, you might want to taste a few of them to decide which is your favorite. Once you’ve settled on a winner, cook it the way I suggest in this recipe, which is to finish cooking the pasta in the sauce. This way the pasta absorbs the flavor of the sauce and becomes that much tastier.
And let’s not forget our Swiss chard. A spring vegetable, this tangy Mediterranean member of the beet family is edible from tip to toe. Just slice the stems and put them in the pan before the greens, because they take a little longer to soften.
To finish, I pepped up the greens with a little chicken sausage for flavor.
This is pretty much a one-dish meal. Serve it with a nice little tossed salad on the side and a glass of vino, and savor your contentment.
Sara Moulton hosts public television’s “Sara’s Weeknight Meals.”