Tomato, kale, chard, and spinach with pappardelle pasta. A dish packed with healthy vegetables.

This is your recipe when pressed with time and still want a healthy pasta dish loaded with vegetables. Savory and super delicious, this pasta dish will become your favorite during a busy school night. We love recipes that only take 30 minutes to prepare and are amazing like this Seared Sea Scallops with Garlic Compote

tomato, chard, kale, spinach pappardelle

As the week progresses, so do 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 made had to be around pasta.

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This concoction of fresh tomato, Swiss chard, Toscano kale, and spinach perfectly combines with pasta, rice, chicken, and fish.

Packed with vitamins and nutrients, it is an excellent dish for all of us at any time. I enjoy Toscano kale, which is less bitter and easier to bite into.

It is an excellent dinner for the whole family, full of savory flavors, and as a mom, you know your kids will eat healthily.

In this Article

Why you will love this recipe

Savory – all the vegetables bring so many layers of deliciousness that will make you want more.

It is a meal in itself – the richness of this dish is perfect for the night when you want something lighter for dinner.

A large crowd favorite – everyone will enjoy this pasta dish anytime you will prepare it.

Easy to make – a little chopping and cooking, and dinner is on the table in within 30 minutes.

What is Pappardelle pasta?

Pappardelle is a wide, long, flat pasta ribbon from Italy—usually made from pasta dough with eggs.

It pairs well with rich, meat-based sauces. Similar to fettuccine and originating from the region of Tuscany.

Usually, they are two to three centimeters wide or one to one and a half inches wide and may also have fluted edges.

Ingredients needed to make this recipe of Tomato, Chard, Kale, Spinach with Pappardelle Pasta

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Toscano kale – Washed, rinsed, and chopped roughly, they give a rich flavor to this pasta dish. I remove the middle core, which is optional.

Spinach – Baby spinach is my choice as they are softer to bite into. Remove the stem

Swiss chard – is another great green that is so rich in flavor. I do enjoy the stem or core part as it softens with cooking.

Garlic cloves – thinly sliced add so much flavor to your above vegetables.

Tomatoes – Remove all the internal seeds and chop. The seeds add to much liquid to your dish.

Lemon – zest the lemon, and squeeze it, it uplifts the flavor and brings out all the flavors of your kale and spinach.

Olive oil – to cook all your vegetables

Parsley – the natural oils of the pasta bring another layer of flavor to this fantastic dish.

Pappardelle pasta – the star of the dish. Cook according to manufacturer instructions to al dente. You want it to have a bite and not fall apart.

Salt and ground black pepper – this will be your condiments needed

Equipment Needed

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06/30/2025 09:04 am GMT

Step by step on how to make this delicious pappardelle pasta

With all my recipes, please assemble all the ingredients before starting cooking and baking.

  • Start by chopping the kale, spinach, and Swiss chard.
  • Heat two tablespoons of olive oil in a large skillet and fry the garlic until it starts to sizzle.
  • Add the tomatoes, Swiss chard, kale, and some of the salt. Mix well and continue cooking covered for 20 minutes.
  • Meanwhile, bring a large pot of salted water to a full roaring boil and cook your pappardelle pasta.
  • Drain your pasta and place it on a large serving plate, stir in the olive oil, and mix well.
  • Remove the kale chard combination from the heat. Add the spinach, lemon juice, zest, and parsley, and mix well before pouring it over the pappardelle.
  • Serve immediately.
Tomato, Chard, Kale, Spinach with Pappardelle Pasta served

The health benefits of kale

  • Kale is a popular vegetable from the family of cabbage. Our grocery stores showcase different types of kale. Green leaves or purple, smooth or curly kale.
  • Most importantly, kale is high in vitamins A, K, C, B6, calcium, potassium, and magnesium.
  • Contains very little fat and low calories, thus very healthy for you.
  • Kale chips are a fun snack to enjoy during the day.

The health benefits of tomato

Tomatoes are also a primary dietary source of the antioxidant lycopene, vitamin C, potassium, folate, and vitamin K.

There are so many tomato varieties on the market: Green tomatoes, cherry tomatoes, plum tomatoes, and heirloom tomatoes. The list will go on and on.

Nothing beats a tomato plant in your garden and picking your ripe tomatoes right then. I have tried to grow some. but a pesky squirrel used to beat me to the punch every morning.

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

Tomato, Chard, Kale, Spinach with Pappardelle Pasta in a white serving dish

Storing and Reheating

Storing: Once your pasta is completely cooled off, place it in an airtight container and store in the refrigerator for up to three days,

Reheating: Bring your leftover pasta to room temperature. Place it in a skillet, add a dash of butter and a couple of tablespoons of water, and warm up until warm.

If you enjoy this recipe, look at some of my other recipes:

Cheddar and Jalapeno Scones

Chicken Spatchcocked – A Quick Way To Roast Your Chicken

Roasted Bell Pepper Wirth Italian Farro Salad

Kale and Potato Soup – Healthy and Delicious

Kale Salad

Tomato, Chard, Kale, Spinach with Pappardelle Pasta

5 from 6 votes
tomato, chard, kale, spinach pappardelle
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Giangi Townsend
Tomato, kale, chard, and spinach with pappardelle pasta. A dish packed with healthy vegetables and perfect when pressed for time.
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Ingredients 

  • 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

  • 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.
  • 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. 
  • Remove the kale chard combination from the heat. Add the spinach, lemon juice, zest, and parsley, and mix well before pouring it over the pappardelle.

Nutrition

Calories: 589kcal | Carbohydrates: 93g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 145mg | Potassium: 1098mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9755IU | Vitamin C: 85.2mg | Calcium: 156mg | Iron: 4.6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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