Harvest Pasta with Kale and Swiss Chard

I made this with what was harvested from my garden at the end of summer. A great representation of the bounty of summer and the joy of having my own vegetable garden. I added the shrimp for protein but this would be good on its own. The balsamic vinegar really helps cut the bitter taste of the greens. Serve hot with a sprinkling of Parmesan cheese.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 526 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tomatoes, chopped
• 2 tablespoons balsamic vinegar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 4 cloves garlic, chopped
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh thyme
• 1 cup chopped kale
• 1 cup chopped green beans
• 13 ounces spaghetti
• 1 hot pepper, chopped
• 3 ½ ounces peeled and deveined shrimp
• 2 cups chopped Swiss chard

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain, reserving some of the cooking liquid.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and kale; cook and stir until softened, about 5 minutes. Add remaining 1 tablespoon olive oil, hot pepper, and garlic; cook and stir until fragrant, about 2 minutes. Stir in tomatoes, red bell pepper, shrimp, Swiss chard, and green beans. Cook until shrimp is opaque, about 5 minutes.

Step 3

Stir spaghetti into the skillet, pouring in some of the reserved cooking liquid if mixture is too dry. Add balsamic vinegar, thyme, salt, and black pepper. Cook until flavors combine, 3 to 5 minutes.