Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Sundried tomatoes (do not use tomatoes packed in oil)

  2. 1 lb 454g / 16oz Dried pasta - (penne, rigatoni, twists, etc.)

  3. 1 lb 454g / 16oz Greens - (collards, kale, beet green, chard or a mixture of these)

  4. 2 tablespoons 30ml Olive oil

  5. 1 tablespoon 15ml Onion - thinly sliced (large)

  6. 1/2 teaspoon 2 1/2ml Hot red pepper flakes

  7. 2 Garlic - minced , (up to 4)

  8. 1 tablespoon 15ml Dried basil

  9. 2 tablespoons 30ml Capers Grated parmesan cheese - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 <> on Mar 21, 1997 Posted to MM-Recipes Digest V4 #531 by (Shermeyer-Gail) on Mar 21, 1997


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