Pasta with Greens & Tomato Sauce
Recipe from EatingWell

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.


Pasta with Greens & Tomato Sauce


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Prep Time: 30 mins
Total Time: 50 mins
Servings: 4 servings, 1 1/2 cups each
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Ingredients
 
savings in
 
  • 1  pound  collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)On Sale
  • 2  ounces  sliced pancetta, or bacon, finely diced (3/4 cup)On Sale
  • 2  teaspoons  extra-virgin olive oilOn Sale
  • 1    medium onion, choppedOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 1/8  teaspoon  crushed red pepperOn Sale
  • 1  28-ounce can  diced tomatoes, (not drained)On Sale
  • 1/4  cup  waterOn Sale
  • 8  ounces  medium pasta shells, (3 cups)On Sale
  • 1/4  teaspoon  saltOn Sale
  •     Freshly ground pepper, to tasteOn Sale
  • 1/2  cup  freshly grated Parmigiano-Reggiano cheeseOn Sale

Directions
1.
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.
2.
Put a large pot of lightly salted water on to boil for cooking pasta.
3.
Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
4.
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.
5.
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.
6.
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 information
Calories 364, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 14 mg, Sodium 851 mg, Carbohydrate 60 g, Fiber 9 g, Protein 17 g, Potassium 256 mg. Exchanges: Starch 3,Vegetable 3,Medium-Fat Meat 1,Fat 0.5. Percent Daily Values are based on a 2,000 calorie diet
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