When I first spotted this recipe in Simple Vegetarian Pleasures, I thought it sounded strange: pasta and potatoes? But the idea grew on me, and I’m glad. This dish comes together in a snap and is very hearty, but not too heavy.
1/4 cup olive oil
1 large potato, peeled and cut into 1/2-inch dice
1 lb penne
6 cloves garlic, minced
1 can petite diced tomatoes with their juice
1/2 tsp salt
Freshly ground black pepper to taste
1 bunch arugula or spinach, roughly chopped (I skipped this and served a spinach salad on the side)
1/4 cup grated Romano or Parmesan cheese (optional)
Bring a large stockpot of water to boil. Meanwhile, heat the oil in a medium skillet over medium heat. Add the potato and cook until tender and golden, about 10 to 15 minutes. When the water boils, cook the pasta until al dente.
Add the garlic to the potatoes and cook for about 1 minute. Do not let it color. Stir in the tomatoes, salt, and pepper and cook until heated through. Mix in the greens and cook until wilted, about 1 minute.
Drain the pasta and place it in a large pasta bowl. Ad the sauce, then sprinkle on cheese. Toss and serve.
For more meatless meals, please check out the rest of my Frugal Meatless Meals series.