Recipe for Farfalle with Tomatoes and Silverbeet 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl olive oil
6 lrg garlic cloves, minced
1 lrg leek
quartered lengthwise
(white end light-green parts only)
rinsed well and chopped
4 lrg tomatoes, coarsely chopped,
with juices
OR 3 cups diced canned tomatoes
2 tsp dried oregano
3/4 tsp salt
1/2 tsp freshly ground pepper
12 oz dried farfalle pasta, (bow tie)
1 bn Silverbeet
Instructions:
Instructions: 4 TO 6 SERVINGS DAIRY-FREE

This crowd-pleasing pasta makes good use of Silverbeet, which is rich in vitamins A and C and available year-round,

In large deep skillet, heat oil over medium heat. Add garlic and leek and cook, stirring occasionally, until leek is softened, about 5 minutes.

Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low, cover and cook, stirring occasionally, until mixture is slightly thickened, about 15 minutes.

Meanwhile, bring large pot of lightly salted water to a boil. Add pasta and Silverbeet, stirring to prevent sticking. Cook, stirring occasionally, until pasta is just tender, about 10 minutes. Drain well,

Stir pasta and silverbeet into tomato mixture; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until flavors have blended, about 3 minutes. Adjust seasonings to taste and serve hot.

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