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 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

Instructions

1. 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.
2. 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.
3. 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.