Friday, November 12, 2010
Pasta with Greens and Tomatoes
I saw this post on my sister in law's blog, Fried Ice and Donut Holes and knew that I wanted it right away. The recipe is a breeze, and came together in no time - it's from the awesome cookbook, Moosewood Restaurant Simple Suppers. We added asparagus (since I haven't had time to cook the veggies I bought at the farmer's market have just been sitting there in my fridge waiting for Dave to stop eating Papa John's pizza and chicken breasts with no sides). Dave saw some Tofurkey in the fridge and requested I add that as well, so I added two links and it was a nice protein addition.
12 ounces Whole Wheat Pasta ( I used brown rice pasta which wasn't bad at all)
1 medium head Escarole or Curly Endive ( I used Kale)
1/2 bunch asparagus
2 links Tofurkey Sausage - cut into cute little coins
5 Garlic Cloves, minced
2 tablespoons Olive Oil
1/4 teaspoon Salt
1 can (28 ounces) Diced Tomatoes (I used two chopped tomatoes)
1/4 teaspoon Dried Oregano
1/4 teaspoon Dried Rosemary
Grated Parmesan Cheese
Chopped Olives, optional ( I didn't have any)
Saute garlic in oil, add greens and asparagus and cook until wilted/soft. Add Sausage and brown. Add tomatoes and cook- add herbs and saute until fragrant. Garnish with cheese and olives if you have them.