Linguine With Greens, Potato, Garlic, Hot Pepper & Tomato Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: , (6 to 8) Little new potatoes
2 tsp: Hot red pepper flakes,
1/2 cup: Cooked green beans,
, optional
, optional
1 1/2 cup: Diced, peeled plum tomatoes
1/2 lbs: Pasta, (shells, penne,
1/2 cup: Juice from the tomatoes or,
Linguine, farfalle)
Tomato juice,
1/2 cup: Vegetable stock,
4 cup: Assorted greens, (escarole,
1/2 cup: Diced onions,
Arugula, dandelion, chard)
2 tsp: Finely minced garlic,
Salt & pepper,
Directions:
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 saute 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.
Source from luhu.jp
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 saute 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.
Source from luhu.jp