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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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My Sister doesn't like bitter greens & I had Romaine lettuce, which I make as a side dish sometimes. So I came up with this simple dish. Husband says it's a keeper. Hope my Sis thinks so too. Ingredients:
olive oil |
1/2 cup sliced scallions or 1/2 cup chopped onion |
2 cloves chopped garlic |
2 medium tomatoes, chopped |
1/2 teaspoon oregano |
1 bunch romaine lettuce, chopped (not just the hearts) |
7 -8 ounces cooked gemelli pasta or 7 -8 ounces rotini pasta or 7 -8 ounces med. pasta shells or 7 -8 ounces cut fusilli |
Directions:
1. Heat oil over medium heat in a 10 inch skillet.
2. Add scallions& sprinkle a little salt on them.
3. When they are soft, add garlic and cook until it is soft.
4. Add tomatoes, a little more salt, pepper, and oregano.
5. Cook for about 15 minutes over med.
6. heat.
7. Add the Romaine.
8. Cover& saute,stirring occasionally.
9. Taste for seasonings, adding more if needed.
10. Cook the pasta, drain& add it to the greens.
11. Add a little more Olive Oil& serve with grated cheese, if you like.
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