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Pasta With Greens

Type: Pasta
Serves: 1 people

Recipe Ingredients

1/2 cup 118mlSundried tomatoes (do not use tomatoes packed in oil)
1 lb 454g / 16ozDried pasta - (penne, rigatoni, twists, etc.)
1 lb 454g / 16ozGreens - (collards, kale, beet green, chard or a mixture of these)
2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - thinly sliced (large)
1/2 teaspoon 2.5mlHot red pepper flakes
2   Garlic - minced , (up to 4)
1 tablespoon 15mlDried basil
2 tablespoons 30mlCapers
  Grated parmesan cheese - optional

Recipe Instructions

Soak the sundried tomatoes in hot water until soft, about 10 minutes. Drain, cut into pieces, and reserve. Begin cooking with pasta. While pasta is cooking, prepare greens: wash, drain, remove all coarse stems and mid ribs, then chop coarsely and reserve.

Heat the olive oil in a skillet, add the onion and red pepper flakes and saute over medium high

heat. When onions begin to colour, ass the tomatoes and chopped greens, tossing well to wilt. Mash in garlic, add basil and cook for 5 minutes. Add capers with a little of their liquid.

Drain the pasta and mix with vegetables. Serve with grated Parmesan cheese if desired.

Yield: 4 servings

Nutrional Information: 357 calories and 6.5 grams of fat Courtesy "8 Weeks to Optimum Health" by Dr. Andrew Weil

RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MCBuster formatted by Gail Shermeyer <[email protected]> on Mar 21, 1997

Posted to MM-Recipes Digest V4 #531 by [email protected] (Shermeyer-Gail) on Mar 21, 1997

Source:
Net

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