Tomato, Chard, Kale, Spinach with Pappardelle Pasta
Tomato, kale, chard, and spinach with pappardelle pasta. A dish packed with healthy vegetables and perfect when pressed for time.
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.