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This is a great one or two pot meal (depending on where you cook the pasta). 

It’s also a great way to use up all those bulky greens! 


1 tablespoon chopped garlic
15-20 cherry or grape tomatoes, halved
1 bag spinach
3 cups chopped swiss chard (or beet tops, kale, escarole; any green!)
¼ cup chopped parsley
¼ cup chopped chives
¼ cup olive oil to toss finished dish in
½ pound cooked linguine – shocked and cooled (angel hair, fettuccine, penne)
¼ cup grated asiago (optional)
salt and pepper to taste


1. In a large saute pan over medium high heat, saute tomatoes in olive oil for
three minutes, then add garlic and sweat until aromatic.
2. Add swiss chard or other greens and wilt for three minutes, add spinach
and wilt.
3. Add cooked pasta, parsley and chives and additional olive oil.
4. Toss to coat and heat cooked pasta, season with salt and pepper and

greens and tomatoes sauteing in a silver pan

So many recipes call for just Swiss chard, or just kale, but did you know that most of the time, the leafy greens are fairly interchangeable, especially when cooked?

Yes, the different greens change the texture and the flavor of the dish. But 1) that’s part of the fun and 2) it means you don’t have to skip making something because you have beet greens on hand but not Swiss chard. 

Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering. 

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