Rating: 4 stars
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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.

Source: EatingWell Magazine, Winter 2003




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/2 cups
384 calories; protein 16.6g; carbohydrates 61g; dietary fiber 9.2g; sugars 8.6g; fat 8.9g; saturated fat 2.8g; cholesterol 13.8mg; vitamin a iu 6637.7IU; vitamin c 30.4mg; folate 182.7mcg; calcium 242.5mg; iron 5.1mg; magnesium 49.1mg; potassium 682.9mg; sodium 913.3mg; thiamin 0.4mg.

3 starch, 3 vegetable, 1 medium-fat meat, 1/2 fat