Description
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.
Ingredients
- 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 ½ 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
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4