Linguine With Greens, Potato, Garlic, Hot Pep

Recipe Ingredients

6		Little new potatoes - (6 to 8)
1/2 cup	80g / 2.8oz	Cooked green beans
		(optional)
1/2 lb	227g / 8oz	Pasta - (shells, penne
		Linguine - farfalle)
1/2 cup	118ml	Vegetable stock
1/2 cup	31g / 1.1oz	Diced onions
2 teaspoons	10ml	Finely minced garlic
2 teaspoons	10ml	Hot red pepper flakes
		(optional)
1 1/2 cups	93g / 3.3oz	Diced - peeled plum tomatoes
1/2 cup	118ml	Juice from the tomatoes or
		Tomato juice
4 cups	948ml	Assorted greens - (escarole
		Arugula - dandelion, chard)
		Salt & pepper

Recipe Instructions

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:
Susan Feniger and Mary Sue Milliken

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