Whole Grain Pasta with Greens & Tomatoes


Here is another recipe found in the Moosewood Restaurant Simple Suppers cookbook!  We had this last week for dinner, and it definitely made enough for leftovers the next day.  I would imagine it would be just as good if you swapped the escarole for spinach or another green.  This was the first time I ever cooked with/ate escarole.  When I went to cut it up, I saw that it was slightly sandy.  I rinsed it very good, but when I ate my lunch the next afternoon, I definitely bit down on some grit.  Just do yourself a favor and make sure to really rinse off your escarole.

12 ounces Whole Wheat Pasta
1 medium head Escarole or Curly Endive
5 Garlic Cloves, minced
2 tablespoons Olive Oil
1/4 teaspoon Salt
1 can (28 ounces) Diced Tomatoes
1/4 teaspoon Dried Oregano
1/4 teaspoon Dried Rosemary
Grated Parmesan Cheese
Chopped Olives, optional

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.  Meanwhile, rinse and chop the escarole or endive and set aside to drain.  In a large skillet or saucepan over medium-high heat, cook the garlic in the oil until it sizzles.  Add the greens, sprinkle with salt, and cook until wilted, stirring often.  Stir in the tomatoes, oregano, and rosemary.  Cover and simmer on low heat, stirring occasionally, until the pasta is done.  When the pasta is done, drain it and toss with a little olive oil.  Serve the pasta tossed with the sauce, some grated Parmesan cheese, and/or some olives.