Tomato, kale, chard, and spinach with pappardelle pasta. A dish packed with healthy vegetables.
This is your recipe when you are 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. Dinner is served in 30 minutes. You got to love it!
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.
In this Article
Pasta, of course, is always the favorite in our house; thus, whatever I made had to be around pasta.
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 chew on.
What is Pappardelle pasta?
Pappardelle is a wide, long flat pasta ribbons that originated 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.
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, is perfect too. It can also be made beforehand 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 healthily.
If you enjoy this recipe, look at some of my other recipes:
Tomato, Chard, Kale, Spinach with Pappardelle Pasta
- 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.
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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