Best Radiatore With Tomatoes And Beet Greens Recipes

RADIATORE PROVENCAL

Steps:

• Start large pot of water to boil for pasta.
• In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
• Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
• Meanwhile, start cooking the pasta according to package directions.
• While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
• Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
• Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
• NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.

RADIATORE WITH TOMATOES AND BEET GREENS

Steps:

• Peel the tomatoes by dropping them into a pan of boiling water and letting them sit for two or three minutes. Remove with a slotted spoon. Peel, seed and chop them.
• Soften the garlic in the olive oil. Add the fresh tomatoes, sun dried tomatoes and the sugar and cook gently for about 20 minutes, or until the sauce has thickened.
• Remove the stems from the beet leaves. Wash the leaves thoroughly and boil them for four to five minutes in salted water. Drain and refresh under cold running water. Squeeze as much water as you can from the greens, chop them coarse and set them aside.
• Cook the radiatore in six quarts boiling salted water until al dente. Meanwhile, heat the tomato sauce and stir in the beet greens. Season to taste with salt and pepper. Drain the radiatore and toss with the sauce. Add the cheese and mix thoroughly. Serve at once, passing more Parmesan on the side.

ZESTY RADIATORE SALAD

Steps:

• 1. Prepare pastaaccording to package directions, drain and cool.
• 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese.
• 3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.