*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Low-fat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    (6 to 8) Little new potatoes
      1/2   c            Cooked green beans
      1/2   lb           Pasta (shells, penne,
                         Linguine, farfalle)
      1/2   c            Vegetable stock
      1/2   c            Diced onions
    2       ts           Finely minced garlic
    2       ts           Hot red pepper flakes
    1 1/2   c            Diced, peeled plum tomatoes
      1/2   c            Juice from the tomatoes or
                         Tomato juice
    4       c            Assorted greens (escarole,
                         Arugula, dandelion, chard)
                         Salt & pepper
   Bake the potatoes in a 350F oven for 35-40 minutes, until tender but firm.
   Or steam them in water or vegetable stock to cover.  If you steam them in
   vegetable stock, reserve it for the pasta sauce.  When cool enough to
   handle, cut the potatoes into 1-inch chunks.  If you are including green
   beans, cook them in vegetable stock and immediately refresh in cold water.
   Drop the pasta into a large kettle of boiling salted water.  Stir.
   Heat the 1/2 cup stock in a saute pan over moderate heat.  Add the onions
   and cook, covered, until tender, about 10 minutes.  Add the garlic and
   optional hot red pepper flakes and cook 2 minutes longer.  Add the
   tomatoes, tomato liquid, potatoes, and greens and optional beans and cook
   until 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.
   Note:  Canned tomatoes can be substituted for fresh.
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