Pasta with Greens & Tomato Sauce
From EatingWell: Winter 2003
This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.
- 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
- 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper
- 1 28-ounce can diced tomatoes, (not drained)
- 1/4 cup water
- 8 ounces medium pasta shells, (3 cups)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
- Put a large pot of lightly salted water on to boil for cooking pasta.
- Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
- Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
- About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
- Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.
Per serving: 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 60 g carbohydrates; 17 g protein; 9 g fiber; 851 mg sodium; 256 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 starch, 3 vegetable, 1 medium-fat meat, 1/2 fat
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- Winter 2003