Pasta With Greens

[vegelady]

     Ingredients:


     1/2 cup sun-dried tomatoes (do not use tomatoes packed in oil)
     16 ounce dried pasta (penne, rigatoni, twists, etc.)
     16 ounce greens (collards, kale, beet greens, chard or a mixture)
     2 tablespoons olive oil
     1 large onion -- thinly sliced
     1/2 teaspoon hot red pepper flakes
     2 cloves garlic -- minced
     1 tablespoon dried basil
     2 tablespoons capers
     grated parmesan cheese -- optional



     Directions:


     Soak the sun-dried tomatoes in hot water until soft, about 10 minutes. Drain, cut into pieces, and reserve.

     Begin cooking with pasta. While pasta is cooking, prepare greens: wash, drain, remove all coarse stems and
     mid ribs, then chop coarsely and reserve.

     Heat the olive oil in a skillet, add the onion and red pepper flakes and saute over medium high heat.

     When onions begin to color, add the tomatoes and chopped greens, tossing well to wilt.
     Mash in garlic, add basil and cook for 5 minutes. Add capers with a little of their liquid.

     Drain the pasta and mix with vegetables. Serve with grated Parmesan cheese if desired.