Ornish/Linguine with Greens, Potatoes, Garlic, Hot Pepper, and Tomatoes

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Linguine With Greens, Potatoes, Garlic, Hot Pepper, and Tomatoes

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<RcpE name= " Linguine With Greens, Potatoes, Garlic, Hot Pepper, and Tomatoes "

author= " Eat More, Weigh Less by Dean Ornish " >

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* Exported from MasterCook *

 

Linguine With Greens, Potatoes, Garlic, Hot Pepper, and Toma

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 little new potatoes -- (6-8)

1/2 cup cooked green beans (optional)

1/2 pound pasta shells -- (penne, linguine, fa

1/2 cup vegetable stock

1/2 cup diced onions

2 teaspoons finely minced garlic

2 teaspoons hot red pepper flakes -- (optional)

1 1/2 cups diced -- peeled plum tomatoes

1/2 cup juice from the tomatoes or tomato juice

4 cups assorted greens -- (escarole, arugula,

salt and pepper

 

Bake the potatoes in a 350-degree oven for 35 to 40 minutes, until tender but

firm. Or steam them in water or vegetable stock to cover. If you steam them in

vegetable stock, reserve it for the pasta sauce. When cool enough to handle, cut

the potatoes into 1-inch chunks. If you are including green beans, cook them in

vegetable stock and immediately refresh water. Drop the pasta into a large

kettle of boiling salted water. Stir.

 

Heat the 1/2 cup stock in a sauté pan over moderate heat. Add the onions and

cook, covered, until tender, about 10 minutes. Add the garlic and optional hot

red pepper flakes and cook 2 minutes longer. Add the tomatoes, tomato liquid,

potatoes, and greens and optional beans and

cook until the greens are wilted, and the potatoes are heated through. Season

with salt and pepper. When the pasta is al dente,

drain it and toss with the sauce in a warmed bowl.

 

Note: Canned tomatoes can be substituted for fresh.

 

Serving size = 2 cups 307 calories 1.4 grams fat 0 milligrams cholesterol 271.0

milligrams sodium without added salt

 

Source:

" Joyce Goldstein "

Copyright:

" 1993 by Dean Ornish "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 238 Calories (kcal); 1g Total Fat; (5% calories from fat); 8g

Protein; 47g Carbohydrate; trace Cholesterol; 208mg

Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This pasta is wonderful when little new potatoes are at their sweetest.

While most of us can find little red potatoes

(known in the trade as " creamers " ) at our market, try to keep your eyes open for

butter-tasting yellow Finnish potatoes, the nutty

bintjis, and sweet ruby crescents as well. The richness provides a nice contrast

for the tart and pungent greens.

 

Formatted using MC Tagit by KES 8/3/00.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " little new potatoes " qty= " 6 " >

<IPrp>

(6-8)

</IPrp>

</IngR>

<IngR name= " cooked green beans (optional) " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " pasta shells " unit= " pound " qty= " 1/2 " >

<IPrp>

(penne, linguine, farfalle)

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " diced onions " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " finely minced garlic " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " hot red pepper flakes " unit= " teaspoons " qty= " 2 " >

<IPrp>

(optional)

</IPrp>

</IngR>

<IngR name= " diced " unit= " cups " qty= " 1 1/2 " >

<IPrp>

peeled plum tomatoes

</IPrp>

</IngR>

<IngR name= " juice from the tomatoes or tomato juice " unit= " cup "

qty= " 1/2 " ></IngR>

<IngR name= " assorted greens " unit= " cups " qty= " 4 " >

<IPrp>

(escarole, arugula, dandelion, chard)

</IPrp>

</IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

Bake the potatoes in a 350-degree oven for 35 to 40 minutes, until tender but

firm. Or steam them in water or vegetable stock to

cover. If you steam them in vegetable stock, reserve it for the pasta sauce.

When cool enough to handle, cut the potatoes into

1-inch chunks. If you are including green beans, cook them in vegetable stock

and immediately refresh water. Drop the pasta into a

large kettle of boiling salted water. Stir.

</DirT>

<DirT>

Heat the 1/2 cup stock in a sauté pan over moderate heat. Add the onions and

cook, covered, until tender, about 10 minutes. Add the

garlic and optional hot red pepper flakes and cook 2 minutes longer. Add the

tomatoes, tomato liquid, potatoes, and greens and

optional beans and cook until the greens are wilted, and the potatoes are heated

through. Season with salt and pepper. When the

pasta is al dente, drain it and toss with the sauce in a warmed bowl.

</DirT>

<DirT>

Note: Canned tomatoes can be substituted for fresh.

</DirT>

<DirT>

Serving size = 2 cups 307 calories 1.4 grams fat 0 milligrams cholesterol 271.0

milligrams sodium without added salt

</DirT>

</DirS>

<Srce>

Joyce Goldstein

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

This pasta is wonderful when little new potatoes are at their sweetest. While

most of us can find little red potatoes (known in the

trade as " creamers & quot;) at our market, try to keep your eyes open for

butter-tasting yellow Finnish potatoes, the nutty bintjis,

and sweet ruby crescents as well. The richness provides a nice contrast for the

tart and pungent greens.

& #013; & #010; & #013; & #010;Formatted using MC Tagit by KES 8/3/00.

</Note>

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