Sauteed Vegetables with Pasta and Greens

 3     c  Frozen black-eyed peas (1 lb)
 2     c  Jicama; chopped & peeled
 1 1/3 c  Red, yellow, or green bell pepper; chopped
   1/2 c  Carrot; chopped
   1/2 c  Onion; chopped
 4     cl Garlic; minced
 8     oz Can tomato sauce
   3/4 c  Vegetable broth
   1/4 c  Fresh oregano; chopped
   1/4 c  Fresh cilantro; chopped
10     oz Bow-tie pasta
 6     oz Mixed baby greens; torn

Cook black-eyed peas in medium pot of boiling water until just
tender, about 30 minutes. Drain. [I used fresh black-eyed peas from
my grocer's produce department and cooked according to package
directions.]

Spray a large, heavy skillet with vegetable cooking spray and saute
jicama, bell pepper, carrot, onion, and garlic over medium-high heat
for 5 minutes.

Add tomato sauce, broth, oregano, cilantro, and black-eyed peas and
bring to a boil. Reduce heat and simmer 10 minutes, stirring
occasionally.

Meanwhile, cook pasta in large pot of boiling water until just
tender, stirring occasionally. Drain well.

Divide greens among plates. Top each serving with 2/3 cup pasta and
about 1 cup sauce.

Yield: 6 servings as a side dish

From:    MASCOLINI@wmich.edu
Date:    Thu, 21 Apr 94 18:47:31 CDT