| 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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