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
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- Winter 2003