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Written by : Home Improvement
Title : WHEAT THINS

WHEAT THINS

I just love carbs, but they don't always love me back, so I've made a conscious effort to curtail my carb intake and approach my favorites (hot, crusty baquette, Tate's chocolate chip cookies and a steamy bowl of pasta!) with a dose of caution.  In an effort to prepare and eat more healthfully, I've recently replaced white rice with brown and regular pasta with wheat pasta. Yes, it takes some getting used to, but I've come to love the nutty, dense texture of whole wheat pasta and it stands up beautifully to hearty fall sauces.  

For a quick fall dinner that's healthy, delicious and quick to make, try Whole Wheat Pasta with Carmelized Onion, Swiss Chard and Garlicky Breadcrumbs.  I sometimes like to substitute fresh spinach for the swiss chard--equally delicious!

Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs

3 tablespoons butter or olive oil
5 anchovy fillets
2 garlic cloves, finely chopped
2/3 cup bread crumbs
1 tablespoon extra virgin olive oil, plus additional for drizzling
1 yellow onion, halved from stem to root and thinly sliced crosswise
Kosher salt and pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound whole-wheat pasta, such as fusilli.

1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Yield: 2 to 3 servings.

recipe and photo courtesy of The New York Times

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