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Pasta with Greens & Tomato Sauce

Winter 2003

Your rating: None Average: 4.1 (40 votes)

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.


Pasta with Greens & Tomato Sauce Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  2. Put a large pot of lightly salted water on to boil for cooking pasta.
  3. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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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Recipe Categories

Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Total Time
1 hour or less
Publication
Winter 2003

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