Linguine With Greens, Potato, Garlic, Hot Pepper And Tomatoe Recipe

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Servings: 4


Cost per serving $1.39 view details
  • 6 sm new potatoes (6 to 8)
  • 1/2 c. green beans cooked (optional)
  • 1/2 lb Pasta (shells, penne, Linguine, farfalle)
  • 1/2 c. Vegetable stock
  • 1/2 c. onions diced
  • 2 tsp garlic finely chopped
  • 2 tsp red pepper flakes (optional)
  • 1 1/2 c. plum tomatoes peeled and diced
  • 1/2 c. tomato juice (from tomatoes or possibly) canned Tomato juice
  • 4 c. Assorted greens (escarole, Arugula, dandelion, chard) Salt & pepper


  1. Bake the potatoes in a 350F oven for 35-40 min, till tender but hard. Or possibly steam them in water or possibly vegetable stock to cover. If you steam them in vegetable stock, reserve it for the pasta sauce. When cold sufficient to handle, cut the potatoes into 1-inch chunks. If you are including green beans, cook them in vegetable stock and immediately refresh in cool water. Drop the pasta into a large kettle of boiling salted water. Stir. Heat the 1/2 c. stock in a saute/fry pan over moderate heat. Add in the onions and cook, covered, till tender, about 10 min. Add in the garlic and optional warm red pepper flakes and cook 2 min longer. Add in the tomatoes, tomato liquid, potatoes, and greens and optional beans and cook till the greens are wilted and the potatoes are heated through. Season with salt and pepper. When the pasta is al dente, drain it and toss with the sauce in a warmed bowl.
  2. Note: Canned tomatoes can be substituted for fresh.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 597g
Recipe makes 4 servings
Calories 636  
Calories from Fat 196 31%
Total Fat 21.89g 27%
Saturated Fat 2.98g 12%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2293mg 96%
Potassium 1631mg 47%
Total Carbs 99.05g 26%
Dietary Fiber 13.8g 46%
Sugars 8.05g 5%
Protein 16.12g 26%
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