VEGETARIAN BISTRO PASTA by Rita Nader Heikenfeld


This is a great quick supper for during the week, or for casual entertaining. Merlot, Chianti or a hearty Burgundy wine would go well with this. Serve with crusty bread that you've heated in a 325 degree oven for about 15 minutes. Now this recipe serves two but I usually double it for my family. Eating whole wheat products is good - our bodies absorb whole wheat slower so we feel more full and we don't get a rush of carbs like white pasta. Plus whole wheat has Vitamin E.

This recipe can be doubled easily.

  • 1/2 pound whole wheat bow tie, lily or penne pasta,cooked according to package directions
  • While pasta is boiling, make sauce:
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 can, 14.5 oz, crushed tomatoes
  • 1-1/2 teaspoons dry oregano, or more to taste
  • 1 can, 16 oz, beans of your choice: cannellini, kidney, red, black, great northern, chickpeas, etc.
  • 2-3 cups cut up Napa cabbage or your choice of greens
  • Salt to taste
  • Romano cheese, shredded

Heat oil and add garlic and red pepper. Cook until garlic is golden. Add everything else but pasta and spinach. Bring to a boil. Lower to simmer and cook 10 minutes. Adjust seasonings and add greens, stirring to cook only until wilted. Pour over pasta. Sprinkle with Parmesan. Serves 4-6.

TO SERVE: Put pasta on plates. Ladle sauce over. Serve with a deli salad to which you've added dried cranberries, chopped nuts and Feta (or other crumbled cheese of your choice).