Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

From The Modern Vegetarian Kitchen, by Peter Berley

2 red onions, sliced lengthwise into thin wedges
1 tablespoon balsamic vinegar plus more to taste
Coarse sea salt
4 tablespoons extra-virgin olive oil
2 sprigs fresh thyme, leaves stripped
1 pound Swiss chard, trimmed
3/4 pound whole wheat fusilli
2 plump garlic cloves, peeled and sliced
1/8 teaspoon hot red pepper flakes

Preheat the oven to 350 degrees. Toss the onions in a bowl with the vinegar, 1/4 teaspoon salt, 1 tablespoon of the oil, and the thyme. Spread the onions in a baking pan and roast for 30 to 40 minutes, until soft and caramelized. Stir the onions after 20 minutes of baking for even roasting.

Bring a large pot of water to a boil. Add 2 tablespoons salt. When the water returns to a boil, add the chard and cook for 2 minutes, or until wilted and tender. Remove the chard to a colander to drain. Cover the pot and return the water to a boil. Add the pasta and cook until al dente.

While the pasta cooks, warm the remaining 3 tablespoons oil in a heavy, wide sauté pan over medium heat. Add the garlic and tip the pan so the garlic can sizzle in a depth of oil on the side of the pan. Cook for 1 minute, or until the garlic begins to color around the edges, but do not let it brown. Add the chard, 1/4 cup of the pasta cooking water, and the red pepper flakes and simmer for 5 minutes. Remove the onions from the oven and add them to the mixture.

Drain the pasta and transfer to a warm serving platter or bowl. Toss the vegetables with the pasta and season with vinegar to taste. Serve at once.