- 13 ounces spaghetti
- 3 tablespoons olive oil, divided
- 1 onion, sliced
- 1 cup chopped kale
- 1 hot pepper, chopped
- 4 cloves garlic, chopped
- 2 tomatoes, chopped
- 1 red bell pepper, sliced
- 3 1/2 ounces peeled and deveined shrimp
- 2 cups chopped Swiss chard
- 1 cup chopped green beans
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme
- salt and ground black pepper to taste
- 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.
- 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.
- 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.
06/06/2019
recipepes.com
harvest pasta with kale and swiss chard, recipe
PT15M
PT1H
5
455 calories
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