Pasta with Greens, Beans, Herbs and Olives

This recipe comes from Jill Nussinow, MS, RD and author of The Veggie Queen™: Vegetables Get the Royal Treatment (Vegetarian Connection Press, 2005).

I attribute greens to maintaining my health throughout the winter. Combine them with beans, herbs and olives and it is a sure winner. Here, the lemon juice, garlic and herbs add some punch.

8 cups finely chopped greens such as kale, chard, collards, beet or arugula
½ teaspoon salt
1 pound fresh fettucine or linguine, plain or flavored
3 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup Rancho Gordo beans such as Marrow or Ojo de Cabra, cooked
14 Nicoise, Gaeta or Kalamata olives, pitted and coarsely chopped
1-2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Pinch of crushed red pepper flakes
salt and pepper, to taste
3 tablespoons chopped fresh herbs: such as marjoram or oregano, thyme and parsley
Grated cheese, to taste

Set a large pot on the stove to boil. When it boils, add the greens and salt and boil for 2 minutes. Add the fettucine and cook according to directions (usually for 2-4 minutes) until it is al dente. Before draining, add ¼ cup pasta cooking water to the sauté pan that has the sauce.

While the water is coming to a boil, heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the garlic and sauté for about 2 minutes, being careful not to let it brown. Lower the heat and add the beans, olives and lemon juice. You will then be adding some cooking water, as directed above. Add the drained pasta and greens to the sauté pan with the remaining tablespoon of olive oil, salt, pepper, crushed pepper, lemon zest and the fresh herbs. Heat through. Serve hot, sprinkled with cheese.

Serves 4-6