Tomato, Kale, Chard, Spinach Pappardelle

  • 30 mins total
  • 5 mins prep
  • 25 mins cook
  • serves 4 people
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IntroductionSkip To The Recipe

As the week progresses so are the vegetables in my refrigerator. It was time to use what I had left from my last shopping trip. Pasta, of course, is always the favorite in our house thus whatever I was making had to be around pasta.  This concoction of fresh tomato,  swiss chard, Toscano kale, spinach is the perfect combination that goes well with pasta, but also rice, chicken and fish. Packed with vitamins and nutrients, a great dish for all of us at any time.

I enjoy Toscano kale as I found it be less bitter and tougher.

I really enjoyed it warm, but at room temperature or a bit cooler, is perfect too. It can also be made ahead of time and warmed up at the last minute.

Giangi's Kitchen Signature

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Nutrition Facts
Tomato, Chard, Kale, Spinach Pappardelle.
Amount Per Serving
Calories 589 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 95mg32%
Sodium 145mg6%
Potassium 1098mg31%
Carbohydrates 93g31%
Fiber 6g25%
Sugar 6g7%
Protein 20g40%
Vitamin A 9755IU195%
Vitamin C 85.2mg103%
Calcium 156mg16%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
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Tomato, Chard, Kale, Spinach Pappardelle.

  • 30 mins total
  • 5 mins prep
  • 25 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 2 cups Toscano kale, roughly chopped
  • 4 cups spinach, roughly chopped
  • 4 cups Swiss chard, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 4 cups tomatoes, seeds removed and chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons olive oil
  • 1 tablespoon Italian Parsley
  • 1 pound Pappardelle Pasta
  • salt and pepper

Instructions

  1. In a large pan over medium heat add 2 tablespoons olive oil. Add the garlic and fry for less than 1 minute, until starting to sizzle. Add the tomatoes and any juice, chard, and kale to the pan and ¾ of a teaspoon salt. Stir through. Cover the pan and continue to cook for 20 minutes, stirring every once in a while, until the kale and the chard are wilted, and the tomatoes have broken down.

  2. Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle pasta according to packaging directions. Drain and place on a plate and add the 1 tablespoon remaining olive oil and mix well. Place on a serving dish. 

  3. Remove from the heat the kale chard combination and add the spinach, lemon juice, lemon zest, and parsley and pour over the pasta. 

 

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