| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sunflower seeds |
| 1 | ts | Canola oil |
| 8 | oz | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | lb | Fresh tomatoes; peeled and seeded |
| 1 | cn | Tomato paste; (6 ounce) |
| 1 | ts | Minced fresh oregano |
| 1 | tb | Minced fresh basil |
| 1 | ts | Salt; optional |
| Freshly ground pepper | ||
| 8 | oz | Fresh chard |
| 1 | lb | Linguine |
INSTRUCTIONS
Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes with juice. Use any long, thin pasta. Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch ribbons. In a large saucepan or sautepan, toast seeds until very lightly browned. In food processor or nut grinder, grind half of the seeds until very fine. Reserve remaining half for garnish. Heat oil in the pan. Add onion and cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes, tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about 15 minutes until somewhat thickened. Steam chard until tender, about 5 minutes. In a large pot of boiling, salted water, cook pasta until al dente. Drain; remove to serving platter. Toss with sauce. Top with remaining sunflower seeds. Serves 6 Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved Posted to MC-Recipe Digest V1 #190 Date: Fri, 9 Aug 1996 12:24:02 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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