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Linguini with Greens and Potatoes
Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop
Amount Measure Ingredient -- Preparation Method
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8 sm new potatoes
1/2 c green beans -- cooked
3/4 lb linguini
1/2 c vegetable stock
1/2 c onion -- diced
2 tsps garlic -- minced
2 tsps red pepper flakes
1 1/2 c plum tomatoes -- diced
1/2 c tomato juice
4 c assorted greens
salt and pepper
Cook potatoes until firm-tender (bake, steam or microwave). When cool enough to
handle, cut potatoes into 1-inch chunks. Cook green beans in vegetable stock
and refresh in cold water. Cook pasta. Heat 1/2 c. stock in saute pan; add
onions and cook covered until tender. Add garlic and red pepper flakes and cook
2 minutes. Add tomatoes and tomato liquid, potatoes, greens and green beans and
cook until greens are wilted and potatoes are heated through. Season with salt
and pepper. Toss cooked pasta with warm sauce.
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Per serving: 497 Calories; 2g Fat (4% calories from fat); 16g Protein; 103g
Carbohydrate; 0mg Cholesterol; 413mg Sodium
NOTES : Use escarole, dandelion, arugula, chard or other greens of choice (not
kale).
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