Whole-Wheat Spaghetti With Chard And Ricotta

By Sunset
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1 pound dried whole wheat spaghetti

2 teaspoons olive oil

1 1/2 tablespoons minced garlic

1 pound green chard (rinsed, ends trimmed, and coarsely chopped)

1 container (15 oz.) low-fat ricotta

1/3 cup chopped roasted, salted pistachios

1/4 cup grated pecorino or parmesan cheese

1 1/2 tablespoons grated lemon peel

1 tablespoon lemon juice

Salt and pepper

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