| 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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