Whole-grain pasta with greens & tomatoes

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

Author:Inspired by Moosewood Simple, pg. 33
Category:Main Courses


12 oz. whole wheat pasta
1 head curly endive, or escarole (about 1 oz)
5 cloves garlic, pressed or minced
2 tbsp. olive oil
1/4 tsp. salt
28 oz. can of diced tomatoes
1/4 tsp. dried oregano
1/2 tsp. dried rosemary, crumbled (or 1/2 tsp minced fresh)
 Parmesan cheese, grated (optional)
 olives, chopped (optional)


  1. Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, rinse and chop the endive or escarole and set aside to drain.
  2. When the water boils, add the pasta and cook until al dente.
  3. While the pasta cooks, in a large skillet or saucepan on medium heat, cook the garlic in the oil until is sizzles. Add the greens, sprinkle with the 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.
  4. When the pasta is done, drain it and toss with a little olive oil if you wish. Server the pasta topped with the sauce and some grated cheese and/or chopped olives.