Ingredients:1 box spaghetti (recommend Barilla Plus pasta)
1/3 c olive oil
1 large red onion, thinly sliced
½ c raisins (golden or regular)
1 ½ T grated or julienned ginger
1 T grated lemon zest
3 cloves garlic, thinly sliced
1 t salt
¼ t crushed hot red pepper flakes
1 large bunch chard, cleaned and sliced into 1/2-1/4" strips
2 t balsamic vinegar
~ ¼ cup cooking water from the pasta
Bonus ingredient: handful of toasted slivered almonds

Method:Cook the pasta according to package directions and drain.

At the same time, heat the oil in a large skillet over medium-high heat.

Add the onion and cook for two minutes. Add the raisins, ginger, zest, garlic, salt and pepper flakes and cook, stirring, for two minutes.

Gradually add the greens and cook until wilted and bright green. Add the vinegar.

Gradually add pasta to the pan and toss with the greens. Use as much pasta as necessary to get the proper greens/pasta ratio. This will change according to how big the bunch of greens is. If the mixture seems a little dry, add a little of the cooking water and toss well.

If you have almonds on hand, they give great crunch and flavor sprinkled on top of this dish.

Extra Information:The recipe will serve from four to six. And contrary to most pasta recipes, it doesn't require any cheese.

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