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.
Gallery
Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Note:
Substitute dried thyme for the fresh if desired.
Nutrition Facts
Per Serving:
526 calories; protein 19.3g; carbohydrates 85.6g; fat 12.2g; cholesterol 37mg; sodium 144.6mg. Full Nutrition