Pasta Rosa-Verde

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “Add as much heat as you wish, very good pasta! from B H & G”

    Ingredients

  • 8ounces dry penne pasta or 8ouncesziti pasta
  • 1mediumonion, thinly sliced
  • 2garlic cloves, smashed
  • 1tablespoonolive oil
  • 4 -6mediumtomatoes, seeded and coarsely chopped, about 3 cups
  • 1teaspoonsalt
  • 1/2 teaspoonfresh ground black pepper
  • 1/4 teaspooncrushed red pepper flakes(optional)
  • 3cups arugula or 3cups watercress or 3cupsspinach, coarsely chopped
  • 1/4 cup pine nuts or 1/4 cupslivered almonds, toasted
  • 2tablespoonscrumbled gorgonzola or 2tablespoonsother blue cheese
  • Directions

  • Cook pasta according to package directions, drain.
  • Cover and keep warm.
  • Meanwhile, cook onion and garlic in hot olive oil in a large frypan over medium heat till onion is tender.
  • Add tomato, salt, black pepper and if desired crushed red pepper.
  • Cook and stir over medium high heat about 2 minutes or till the tomatoes are warm and release some of their juices.
  • Stir arugula, watercress, or spinach, and heat just till greens are wilted.
  • To serve, divide pasta among individual serving bowls.
  • Top with tomato mixture.
  • Sprinkle with toasted pine nuts or almonds and the cheese.
  • Reviews

  • “This was awesome Dorothy! I made this without the cheese and pine nuts, and it still made a hearty meal. I used penne, spinach and the recipe’s measures for black and red pepper and it was just right! Thanks, this one’s a keeper for sure.”

  • “Absolutely fantastic!!! Made the pasta with spinach and pine nuts, plus cherry tomatoes from the garden. I served it as a room temperature salad, and it was devoured—this pasta dish is so delicious! Thank you so much, Derf! Made for 5 a day in the Photos Forum.”

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