Recipe - Linguine With Greens Potato Garlic Hot Pepper And Tomatoe

6 (6 to 8) Little new
Potatoes
One half cup Cooked green beans
(optional)
One half pound Pasta (shells, penne
Linguine farfalle)
One half cup Vegetable stock
One half cup Diced onions
2 teaspoon Finely minced garlic
2 teaspoon Hot red pepper flakes
(optional)
1 One half cup Diced peeled plum
Tomatoes
One half cup Juice from the tomatoes or
Tomato juice
4 cup Assorted greens (escarole
Arugula, dandelion
Chard)
Salt & pepper

Bake the potatoes in a 350F oven for 3540 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 1inch chunks. If you are including green
beans, cook them in vegetable stock and immediately refresh in cold water.
Drop the pasta into a large kettle of boiling salted water. Stir. Heat the
One half 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.

Recipe By :

From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip