Recipe - Pasta With Greens

One half cup Sundried tomatoes (do not
use tomatoes packed in oil)
1 pound Dried pasta (penne,
rigatoni, twists, etc.)
1 pound Greens (collards, kale, beet
green, chard or a mixture
of these)
2 tablespoon Olive oil
1 lg Onion, thinly cut or sliced up
One half teaspoon Hot red pepper flakes
2 Cloves garlic, minced , (up
to 4)
1 tablespoon Dried basil
2 tablespoon Capers
Grated Parmesan Cheese,
optional

Soak the sundried tomatoes in hot water until soft, about 10 minutes.
Drain, cut into pieces, and reserve. Begin cooking with pasta. While pasta
is cooking, prepare greens: wash, drain, remove all coarse stems and mid
ribs, then chop coarsely and reserve.

Heat the olive oil in a skillet, add the onion and red pepper flakes and
saute over medium high

heat. When onions begin to colour, ass the tomatoes and chopped greens,
tossing well to wilt. Mash in garlic, add basil and cook for 5 minutes. Add
capers with a little of their liquid.

Drain the pasta and mix with vegetables. Serve with grated Parmesan cheese
if desired.

Yield: 4 servings

Nutrional Information: 357 calories and 6.5 grams of fat Courtesy "8 Weeks
to Optimum Health" by Dr. Andrew Weil

RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

MCBuster formatted by Gail Shermeyer 4paws@netrax.net on Mar 21, 1997

Posted to MCRecipe Digest V1 #531 by 4paws@netrax.net (ShermeyerGail) on
Mar 21, 1997