Spaghetti Aglio, Olio, e Peperoncini

Ingredients

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• ⅓ pound whole wheat spaghetti
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• 2 tablespoons extra-virgin olive oil
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• 1 clove garlic, minced
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• 1 bunch Swiss chard, chopped
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• 1 teaspoon capers
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• 1 teaspoon lemon juice, or to taste (Optional)
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• salt and ground black pepper to taste
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• ¼ cup grated Parmesan cheese, or to taste
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Instructions

1. 1
   Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2
   Meanwhile, heat oil in a large skillet over medium heat. Stir in garlic; cook until softened, 1 minute. Add Swiss chard; cook and stir until chard stems tender. (You can use some of the hot pasta water and cover the pan to help steam the chard.)
3. 3
   Stir hot spaghetti and capers into chard mixture; season with lemon juice, salt, and black pepper. Sprinkle with Parmesan cheese to serve.