| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sundried tomatoes (do not use tomatoes packed in oil) |
| 1 | lb | Dried pasta (penne, rigatoni, twists, etc.) |
| 1 | lb | Greens (collards, kale, beet green, chard or a mixture of these) |
| 2 | tb | Olive oil |
| 1 | lg | Onion, thinly sliced |
| 1/2 | ts | Hot red pepper flakes |
| 2 | Cloves garlic, minced , (up to 4) | |
| 1 | tb | Dried basil |
| 2 | tb | Capers |
| Grated Parmesan Cheese, optional |
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 <4paws@netrax.net> on Mar 21, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
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