Pasta with winter greens

PASTA WITH WINTER GREENS AND ROMANO CHEESE

This can be doubled or even tripled. If you don’t want the heat of the chilies, use regular diced tomatoes.
Try edamame – frozen shelled green soybeans, thawed instead of or in addition to the beans. Parmesan can be substituted for the Romano. So delicious and a low fat source of protein and calcium. Soy also lowers cholesterol.

8 oz short pasta, cooked
3-4 tablespoons olive oil
2 teaspoons minced garlic or more to taste
1 can, 14 oz, diced tomatoes with chilies
1-1/2 teaspoons dried oregano
1-2 cans beans of your choice, drained
Few handfuls of fresh greens, like spinach, mixed greens, Swiss chard, etc. (opt)
Romano cheese

Cook garlic in olive oil over low heat just until golden. Don’t let it get brown. Add everything but greens. Bring to a boil. Lower to a gentle boil and cook 15-20 minutes depending upon the kind of beans you’re using. Right before serving, add greens and cook until wilted. Pour over hot pasta. Serves 2-4.

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Pasta with winter greens