1 pack whole wheat spaghetti
1 bunch red Swiss chard, leaves washed and chopped into 1/2 inch wide strips (if you don't want to waste the stems, you can use them ina soup)
1 onion, chopped
3 cloves of garlic, sliced
2 anaheim or banana peppers, chopped
3 tbsp olive oil
1 tsp paprika
1/2 tsp black pepper
1/2 tsp crushed pepper
2 fresh tomatoes, diced or 1 can petite diced tomato
2 tbsp yogurt or milk
1/2 cup coarsely crushed walnuts
2 cups grated sharp cheddar cheese
-Cook spaghetti in salted water according to the instructions on the package
-In a big pot heat the oil. Sautee onion, garlic, and pepper for 4-5 minutes until onions are soft.
-Add first paprika (stir for almost a minute) and then Swiss chard. As the chard cooks, it will release water. Cook for 6-8 minutes, until the water is almost soaked. Add yogurt or milk and stir for a minute (sometimes greens like spinach taste like metal to me because of iron and I discovered that if I cook them with a little bit of milk-or yogurt if I don't have milk-it helps with the metal taste). Then add the tomato, black pepper, crushed pepper, and salt. Simmer until tomatoes look cooked
-Mix the sauce with spaghetti in an owen dish. Sprinkle crushed walnuts over evenly and then top with grated cheddar
-Bake in a preheated owen at 375F until cheese melts and is slightly brown
