Harvest Pasta with Kale and Swiss Chard recipe

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Ingredients

13 ounces spaghetti
3 tablespoons olive oil, divided
1 onion, sliced
1 cup chopped kale
1 hot pepper, chopped
4 cloves garlic, chopped
2 tomatoes, chopped
1 red bell pepper, sliced
3 ½ ounces peeled and deveined shrimp
2 cups chopped Swiss chard
1 cup chopped green beans
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
salt and ground black pepper to taste

Nutrition Info

525.9 calories
carbohydrate: 85.6 g
cholesterol: 37 mg
fat: 12.2 g
fiber: 7.2 g
protein: 19.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 144.6 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain, reserving some of the cooking liquid.

  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and kale, cook and stir until softened, about 5 minutes. Add remaining 1 tablespoon olive oil, hot pepper, and garlic, cook and stir until fragrant, about 2 minutes. Stir in tomatoes, red bell pepper, shrimp, Swiss chard, and green beans. Cook until shrimp is opaque, about 5 minutes.

  3. Stir spaghetti into the skillet, pouring in some of the reserved cooking liquid if mixture is too dry. Add balsamic vinegar, thyme, salt, and black pepper. Cook until flavors combine, 3 to 5 minutes.

Recipe Yield

4 servings

Recipe Note

I made this with what was harvested from my garden at the end of summer. A great representation of the bounty of summer and the joy of having my own vegetable garden. I added the shrimp for protein but this would be good on its own. The balsamic vinegar really helps cut the bitter taste of the greens. Serve hot with a sprinkling of Parmesan cheese.

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