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Pasta Rosa-Verde

Makes: 4 servings
Start to Finish 30 mins
Pasta Rosa-Verde
  • 8  ounces  dried ziti or mostaccioli pasta
  • 1  medium onion, thinly sliced
  • 2  cloves garlic, minced
  • 1  tablespoon  olive oil
  • 4 - 6  medium tomatoes, seeded and coarsely chopped (3 cups)
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  crushed red pepper (optional)
  • 3  cups  arugula, watercress, and/or spinach, coarsley chopped
  • 1/4  cup  pine nuts or slivered almonds, toasted
  • 2  tablespoons  crumbled Gorgonzola or other blue cheese

1. 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.

2. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 352,
  • Fat, total (g) 11,
  • chol. (mg) 3,
  • sat. fat (g) 2,
  • carb. (g) 54,
  • fiber (g) 2,
  • pro. (g) 12,
  • vit. A (RE) 124,
  • vit. C (mg) 24,
  • sodium (mg) 610,
  • calcium (mg) 61,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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