Linguine with greens~ potato~ garlic~ hot pep
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Linguine with greens~ potato~ garlic~ hot pep
  Linguine    Greens    Potato    Garlic    Pasta    Low Fat  
Last updated 6/12/2012 1:27:32 AM. Recipe ID 62474. Report a problem with this recipe.
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      Title: Linguine with greens~ potato~ garlic~ hot pep
 Categories: Pasta, Low-fat
      Yield: 4 Servings
 
      6    (6 to 8) Little new potatoes
    1/2 c  Cooked green beans
           (optional)
    1/2 lb Pasta (shells, penne,
           Linguine, farfalle)
    1/2 c  Vegetable stock
    1/2 c  Diced onions
      2 ts Finely minced garlic
      2 ts Hot red pepper flakes
           (optional)
  1 1/2 c  Diced, peeled plum tomatoes
    1/2 c  Juice from the tomatoes or
           Tomato juice
      4 c  Assorted greens (escarole,
           Arugula, dandelion, chard)
           Salt & 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 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.
 




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Recipe ID 62474 (Apr 03, 2005)

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