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Pasta With Braising Greens & Plum Tomatoes

(recipe, Jean Henrich)


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Ingredients

  1. 2 Tbsp. olive oil
  2. ½ thinly sliced purple torpedo onion (about 1 cup)
  3. 1 small sweet red pepper, thinly sliced (about ¾ cup)
  4. 1 small sweet purple pepper, thinly sliced (about ¾ cup)
  5. 1 bag Mixed Braising Greens (Kinninnick Farms), washed, trimmed and roughly chopped
  6. 2 tsp. salt
  7. 3 large cloves garlic, minced
  8. 2 cups chicken broth
  9. ½ box dried mostaccioli (½ lb)
  10. 2 cups plum tomatoes, quartered lengthwise
  11. 1 cup cooked white beans

Steps

  1. Heat olive oil in a Dutch oven over medium high heat. Add onions and peppers and saute 3 minutes until slightly soft, stirring often.
  2. Add greens and saute until wilted, about 4 minutes.
  3. Add salt, garlic and broth; stir well. Cover and simmer for 15 minutes.
  4. Meanwhile, cook pasta in boiling water with salt for 10 minutes.
  5. Add tomatoes and beans to vegetables and cook uncovered for 5 minutes.
  6. Drain pasta and add to vegetables. Combine well.