medium onion, thinly sliced
cloves garlic, minced
tablespoon olive oil
medium tomatoes, seeded and coarsely chopped (3 cups)
teaspoon freshly ground black pepper
teaspoon crushed red pepper (optional)
cups arugula, watercress, and/or spinach, coarsley chopped
cup pine nuts or slivered almonds, toasted
tablespoons crumbled Gorgonzola or other blue cheese
- Cook pasta according to package directions. Drain. Cover and keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in arugula, watercress, or spinach and heat just until greens are wilted.
- To serve, divide pasta among individual serving bowls. Top with tomato mixture. Sprinkle with toasted pine nuts or almonds and cheese. Makes 4 main-dish servings.
Nutrition Facts(Pasta Rosa-Verde)
- Per serving:
- 352 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 3 mg chol.,
- 610 mg sodium,
- 54 g carb.,
- 2 g fiber,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet