Linguine With Greens, Potato, Garlic, Hot Pepper & Tomato

This comforting linguine dish is a testament to simple, rustic Italian cooking. It combines tender new potatoes with a medley of fresh greens, all tossed in a vibrant sauce of garlic, hot red pepper flakes, and juicy plum tomatoes. The potatoes add a creamy, substantial body to the dish, while the greens provide a fresh, slightly bitter contrast that cuts through the richness. A hint of heat from the red pepper flakes awakens the palate, making every bite satisfying and flavorful. Perfect for a cozy weeknight dinner or a light yet filling lunch, this recipe utilizes pantry staples and fresh produce to create a meal that feels both homey and sophisticated. It is naturally vegan and incredibly quick to prepare, offering a delicious way to enjoy seasonal vegetables alongside your favorite pasta.

Cooking Method: Baking, Boiling, Sautéing, Steaming

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 124.8

Dietary: Vegan, Vegetarian

Description

This comforting linguine dish is a testament to simple, rustic Italian cooking. It combines tender new potatoes with a medley of fresh greens, all tossed in a vibrant sauce of garlic, hot red pepper flakes, and juicy plum tomatoes. The potatoes add a creamy, substantial body to the dish, while the greens provide a fresh, slightly bitter contrast that cuts through the richness. A hint of heat from the red pepper flakes awakens the palate, making every bite satisfying and flavorful. Perfect for a cozy weeknight dinner or a light yet filling lunch, this recipe utilizes pantry staples and fresh produce to create a meal that feels both homey and sophisticated. It is naturally vegan and incredibly quick to prepare, offering a delicious way to enjoy seasonal vegetables alongside your favorite pasta.

Ingredients

1/2 pound pasta (linguine, shells, penne, or farfalle)
6 (6 to 8) little new potatoes
1 1/2 cups diced, peeled plum tomatoes
1/2 cup juice from the tomatoes or tomato juice
1/2 cup vegetable stock
4 cups assorted greens (escarole, arugula, dandelion, or chard)
1/2 cup diced onions
2 teaspoons finely minced garlic
2 teaspoons hot red pepper flakes
to taste salt & pepper
1/2 cup cooked green beans (optional)

Directions

1
Preheat oven to 350F (175C).
2
Bake the new potatoes in the oven for 35-40 minutes until tender but still firm, or steam them in water or vegetable stock until tender. If steaming in stock, reserve the liquid for the sauce.
3
When cool enough to handle, cut the baked or steamed potatoes into 1-inch chunks.
4
If using green beans, cook them in vegetable stock and immediately refresh in cold water. Drain and set aside.
5
Bring a large pot of salted water to a boil. Drop the pasta into the boiling water and stir. Cook until al dente according to package instructions.
6
While the pasta cooks, heat the vegetable stock in a saut pan over moderate heat.
7
Add the diced onions to the pan and cook, covered, until tender, about 10 minutes.
8
Add the minced garlic and red pepper flakes to the onions and cook for 2 minutes longer, stirring frequently to prevent burning.
9
Add the diced tomatoes, tomato juice, potato chunks, greens, and optional green beans to the pan.
10
Cook the mixture until the greens are wilted and the potatoes are heated through, about 3-5 minutes.
11
Season the sauce with salt and pepper to taste.
12
Drain the cooked pasta and toss it with the sauce in a warmed serving bowl.
13
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 124.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.8mg1%
Total Carbohydrate 27.6g10%
Dietary Fiber 4.1g17%
Sugars 2.2g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute canned diced tomatoes for fresh plum tomatoes if desired.

If you steam the potatoes in vegetable stock, use that flavorful liquid as the base for your sauce instead of plain stock for added depth.

Feel free to adjust the amount of red pepper flakes to suit your preference for heat.

This dish pairs well with a simple side salad or crusty bread to soak up the sauce.

Keywords: linguine, pasta, potatoes, greens, tomato, garlic, vegan, italian, vegetarian, dinner, easy, healthy, red pepper flakes, escarole, chard, arugula, quick meal, vegetable, sauce

Read it online: https://www.chefs-mate.com/recipe/linguine-with-greens-potato-garlic-hot-pepper-tomato/