Tomato, kale, chard, spinach pappardelle. A dish packed with healthy vegetables.
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 to be less bitter and tougher.
The benefits of kale and tomato
- 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.
- Most importantly, kale is packed with vitamin A, K, C, B6, calcium, potassium, and magnesium.
- Contains very little fat, as well as low calories, content thus very healthy for you.
- Tomatoes are as well a major dietary source of the antioxidant lycopene, vitamin C, potassium, folate, and vitamin K.
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.
A great dinner for the whole family full of savory flavors, and as a mom you know your kids will eat healthy.
Tomato, Chard, Kale, Spinach Pappardelle.
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4 people
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
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 from the heat the kale chard combination and add the spinach, lemon juice, lemon zest, and parsley and pour over the pasta.
If you liked my recipe, you’re sure to love these useful products and related dishes.