Spicy Linguine with Veggies

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Spicy Linguine with Veggies

 

6 to 8 little new potatoes

1/2 cup cooked green beans, optional

1/2 lb. pasta, shells, penne, linguine, farfalle

1/2 cup vegetable stock

1/2 cup diced onions

2 tsps. finely minced garlic

2 tsps. 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, dandelion,

chard

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

vegetables tock and immediately refresh in cold water.

Drop the pasta into a large kettle of boiling salted

water, stir.

Heat the 1/2 cup stock in a saute 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.

Serves 4.

 

 

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