Linguine with Greens, Potato, Garlic, Hot Pepper and Tomatoes

80 minutes Prep: 20 minutes Cook: 60 minutes

271 calories per serving view nutrition facts

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6	new	potatoes	(6 to 8)
1/2	cup	green beans	cooked, (optional)
1/2	pound	pasta	(shells, penne, linguine, farfalle)
1/2	cup	vegetable stock
1/2	cup	onions	diced
2	teaspoons	garlic	finely minced
2	teaspoons	red pepper flakes	(optional)
1 1/2	cups	italian plum (roma) tomatoes	diced
1/2	cup	tomato juice	or juice from the tomatoes
4	cups	greens	assorted, (escarole, arugula, dandelion, chard)
1	teaspoon	salt
1	teaspoon	black pepper

Bake the potatoes in a 350F oven for 35-40 minutes, until tender but firm.

Or steam them in water or vegetable stock to cover.

If you steam them in vegetable stock, reserve it for the pasta sauce.

When cool enough to handle, cut the potatoes into 1-inch chunks.

If you are including green beans, cook them in vegetable stock and immediately refresh in cold water.

Drop the pasta into a large kettle of boiling salted water.

Stir.

Heat the 1/2 cup stock in a sauté pan over moderate heat.

Add the onions and cook, covered, until tender, about 10 minutes.

Add the garlic and optional hot red pepper flakes and cook 2 minutes longer.

Add the tomatoes, tomato liquid, potatoes, and greens and optional beans and cook until the greens are wilted and the potatoes are heated through.

Season with salt and pepper.

When the pasta is al dente, drain it and toss with the sauce in a warmed bowl.

Note: Canned tomatoes can be substituted for fresh.

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Serving Size 279g

Amount per Serving

Calories 271 6% of calories from fat