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
1
Cook pasta al dente.
2
Saute swiss chard with shallots and Tantillo California Extra Virgin Olive Oil and lemon juice. Add whole wheat pasta to the pan.
3
Let simmer 10-15 minutes.
4
Add everything to a bowl, and mix in Pecorino Romano cheese. Toss together, add pepper.
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
1
Cook pasta al dente.
2
Saute swiss chard with shallots and Tantillo California Extra Virgin Olive Oil and lemon juice. Add whole wheat pasta to the pan.
3
Let simmer 10-15 minutes.
4
Add everything to a bowl, and mix in Pecorino Romano cheese. Toss together, add pepper.
