<< Previous Recipe (Mediterranean Kabobs) | Next Recipe (Stuffed Peppers with Quinoa) >>

Angel Hair Pasta with Rainbow Chard

Angel Hair Pasta with Rainbow Chard

This recipe has not yet been rated. Be the first.

Angel Hair Pasta with Rainbow ChardAngel Hair Pasta with Rainbow Chard    Angel Hair Pasta with Rainbow Chard    Angel Hair Pasta with Rainbow Chard    Vegetarian, Quick Preparation, Pasta, Healthy, Fast and Easy

Light but surprisingly tasty!

Active Time: 30 minutes
Start to Finish: 30 minutes


  • 1 lb whole wheat angel hair pasta
  • 1 Tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 roma tomatoes
  • 2 bunches rainbow chard
  • 1/4 tsp red pepper flakes
  • 1/4 cup shredded parmesan


Begin by filling a pasta pot with water and cooking over high heat. Mince the garlic and chop the tomatoes, keeping the tomato juice and seeds. Rip the chard leaves off of their stems. Chop the stems into 1/2 inch slices horizontally across the stem. Stack the leaves in a rough pile and use a sharp knife to cut into 3/4 inch ribbons.

Add the olive oil to a warm pan and toss in the garlic. Cook for about 2 minutes, until fragrant but not brown. Add the tomatoes (including juice and seeds) and chard stems and cook until the stems begin to soften, about 5 minutes. Do not overcook the stems because they provide a nice crunch in the dish. Finally, add the leaves and cook for about 3 minutes until the leaves are wilted but not soggy. Sprinkle the crushed red pepper and stir the mixture. Set aside.

Whenever water starts to boil, cook the pasta according to the directions. Pour a small amount of olive oil over the pasta after you have drained it to keep it from sticking together.

Spoon a large scoop of the chard mixture over the pasta, sprinkle the top with parmesan cheese and serve.


You can substitute regular pasta, but it tastes good with wheat. If you can't find chard, you can substitute kale or collard greens.

You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


recipe type

Main Courses






Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.