Whole-Grain Pasta with Greens & Tomatoes

1. 1

   Bring a large pot of salted water to a boil for cooking the pasta.

2. 2

   Meanwhile, rinse and chop the endive or escarole and set aside to drain.

3. 3

   When the water boils, add the pasta and cook until until al dente.

4. 4

   While the pasta cooks, in a large skillet or saucepan on medium-high heat, cook the garlic in the oil until it sizzles.

5. 5

   Add the greens, sprinkle with the salt, and cook until wilted, stirring often.

6. 6

   Stir in the tomatoes, oregano, and rosemary.

7. 7

   Cover and simmer on low heat, stirring occasionally, until the pasta is done.

8. 8

   When the pasta is done, drain it and toss with a little olive oil if you wish.

9. 9

   Serve the pasta topped with the sauce and some grated cheese and/or chopped olives.

10. 10

    After such a wholesome supper, treat yourself to Riesling Roasted Pears (page 264) or Orange-Almond Polenta Cake (page 266).

* Per serving · 4 servings · Values may vary.