Swiss Chard and Whole Wheat Pasta with Olives Recipe

Pull leaves from chard stems; chop leaves and set aside. Halve stems. In large pot of boiling salted water, boil stems until tender, 8 to 10 minutes; drain. Chill under cold water and drain well; chop.

In large pot of boiling salted water, cook pasta according to package directions until al dente. Add chard leaves for last 2 minutes.

Meanwhile, in large wide saucepan or shallow Dutch oven, heat oil over medium heat; fry garlic, olives, hot pepper flakes, salt and pepper until garlic is golden, about 2 minutes. Add chard stems; sauté over medium-high heat until hot and well combined, about 3 minutes. Drain pasta and chard leaves, reserving 1/3 cup (75 mL) cooking water. Add pasta, leaves and reserved water to pan; cook, stirring, until well mixed and liquid is absorbed. Stir in cheese.

Makes 4 servings.