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Pasta with Greens & Tomato Sauce
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Pasta with Greens & Tomato Sauce
From EatingWell: Winter 2003
This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.
4 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 50 minutes
•1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
•2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
•2 teaspoons extra-virgin olive oil
•1 medium onion, chopped
•2 cloves garlic, minced
•1/8 teaspoon crushed red pepper
•1 28-ounce can diced tomatoes, (not drained)
•1/4 cup water
•8 ounces medium pasta shells, (3 cups)
•1/4 teaspoon salt
•Freshly ground pepper, to taste
•1/2 cup freshly grated Parmigiano-Reggiano cheese
1.Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
2.Put a large pot of lightly salted water on to boil for cooking pasta.
3.Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
4.Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
5.About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
6.Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.
Per serving : 364 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 14 mg Cholesterol; 60 g Carbohydrates; 17 g Protein; 9 g Fiber; 851 mg Sodium; 256 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 3 vegetable, 1 medium-fat meat, 1/2 fat
Image from page 620 of “Annals of surgery” (1885)
Image by Internet Archive Book Images
Title: Annals of surgery
Year: 1885 (1880s)
Publisher: Philadelphia Lippincott
Contributing Library: Gerstein – University of Toronto
Digitizing Sponsor: Internet Archive
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
ic crisis as shown by the abnormally largeamount of cholesterol in the blood. Within the week following the operationand the institution of bile drainage, the cholesterol content of the blood fellquickly to the normal level. The fall to this low level in so short a time wasundoubtedly entirely due first to the character of the diet in which only mini-mum quantities of lipoid were permitted, and secondly to the drainage of bile HYPERCHOLESTEROLEMIA which removed from the body, large amounts of cholesterol daily. Correspond-ing with the period in which the fat in the diet was increased to a large extent,the blood content of cholesterol rose until it reached almost 300 milligramsper cent. Ch.\rt 3 is a graphic representation of the daily post-operative variationsof the output of cholesterol in the bile. At the time of operation the bilewas saturated with cholesterol bodies as .shown by the first bile determination,o.iQ milligrams per cent. The patient was in the midst of her hypcrcholes-
Text Appearing After Image:
terolemic crisis. Immediately after operation there was a marked fall in theamount of cholesterol excreted in the bile. This was due to the toxic effectsof the anesthetic liberated in the liver cell environment which led to aninhibition of cellular activity. This laboratory observation corroborates thestatement previously made in accounting for the beginning of symptoms afterthe operation for the umbilical hernia. The observed inhibition was a mosttemporarj- phenomenon and almost immediately it began to lose its effect, andthe escaping bile showed a progressive increase in the amount of cholesterolexcretion. Within a few days this reached a fairly constant level. At thisconstant level the bile was removing from the body slightly more than thequantities of cholesterol normally found in the bile. It. therefore, must corre- \ spend to a condition in which the body is very liberally supplied I with cholesterol. The period in which the excretion of cholesterol in the bile remained at this
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