Greens and Roasted Red Pepper Pasta and Other Random Notes

It's the month for recipes.  I've decided (realized is more accurate) that I am not consistent enough do a daily column over on the sidebar.  It's good to know our limitations...

In other news, I have not been doing a whole lot of anything except catching up on laundry, cleaning, dishes, and generally relaxing and enjoying the rush free aspect of the post holiday season.  We took down our decorations.  Homeschooling has begun again.

I have been looking for a history program/books that I am happy with.  And, I finally found them!  I finally feel much more relaxed about teaching history to my children.  Whew!

Here is a quick and healthy pasta recipes.  You could use dried beans instead of canned, but then it's not really a quick recipe.  I usually roast my own peppers and can them when they are in season, so I have them on hand whenever I want to use them.

Greens and Roasted Red Pepper Pasta 

2 T. olive oil

1 lb. mixed greens, chopped (kale, Swiss chard, spinach, and collard work well)

1/2 - 1 c. vegetable broth

1 15 oz. can of great northern beans, with liquid

4 cloves garlic, minced

dash cayenne pepper (or to taste)

1 tsp. salt (or to taste)

2 roasted red peppers, coarsely chopped

1 lb. penne pasta (linguini is also good)

Boil the pasta according to the directions on the package.

Heat the oil in a large heavy skillet on medium heat.  Sauté the greens until soft, adding 1/2 cup of the veggie broth.  Through the cooking, add enough veggie broth so that the greens don’t burn.  When the greens have significantly wilted, after about 15 – 20 minutes, add the beans with liquid, garlic, cayenne pepper, and salt.  Place the cooked, drained pasta into a bowl.  Add the greens and the roasted red peppers.  Adjust the seasonings and serve hot.