Categories: Pasta, Low-fat 
      Yield: 4 servings 
  
      6    (6 to 8) Little new potatoes 
    1/2 c  Cooked green beans 
           (optional) 
    1/2 lb Pasta (shells, penne, 
           Linguine, farfalle) 
    1/2 c  Vegetable stock 
    1/2 c  Diced onions 
      2 ts Finely minced garlic 
      2 ts Hot red pepper flakes 
           (optional) 
  1 1/2 c  Diced, peeled plum tomatoes 
    1/2 c  Juice from the tomatoes or 
           Tomato juice 
      4 c  Assorted greens (escarole, 
           Arugula, dandelion, chard) 
           Salt & pepper 
  
  Bake the potatoes in a 350F oven for 35-40 minutes, until tender but firm. 
  Or steam them in water or vegetable stock to cover.  If you steam them in 
  vegetable stock, reserve it for the pasta sauce.  When cool enough to 
  handle, cut the potatoes into 1-inch chunks.  If you are including green 
  beans, cook them in vegetable stock and immediately refresh in cold water. 
  Drop the pasta into a large kettle of boiling salted water.  Stir. 
  Heat the 1/2 cup stock in a saute pan over moderate heat.  Add the onions 
  and cook, covered, until tender, about 10 minutes.  Add the garlic and 
  optional hot red pepper flakes and cook 2 minutes longer.  Add the 
  tomatoes, tomato liquid, potatoes, and greens and optional beans and cook 
  until the greens are wilted and the potatoes are heated through.  Season 
  with salt and pepper.  When the pasta is al dente, drain it and toss with 
  the sauce in a warmed bowl. 
  Note:  Canned tomatoes can be substituted for fresh.