Tomato part deux

Mary: Buddy! Buddy we have a problem.

Jason: I doubt that.

M: I can't put the tomato in the tomato holder because the tomato holder is already holding a tomato.

J: So put it in a bag.

M: Oh, like this bag here that was holding the tomato before I moved it to the tomato holder?

J: ...

M: This is really happening.

Whole Wheat Hater

(Sent to me via e-mail; note commentary which I have italicized here)

pasta rosa verde
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

8 ounces whole wheat (yeah, right... -J) penne pasta
1 tablespoon olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
4 to 6 medium tomatoes, seeded and coarsely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
3 cups arugula, watercress, and/or spinach, coarsely chopped
1/4 cup toasted pine nuts
2 tablespoons crumbled Gorgonzola or other blue cheese

Directions
1. Cook the pasta according to package directions. Drain and keep warm.
2. Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until the onion is tender. Stir in the tomatoes, salt, pepper, and red pepper, if using. Cook, stirring, about 2 minutes, until the tomatoes are warm. Mix in the arugula, watercress, or spinach and heat until just wilted.
3. Spoon the pasta into bowls and top with the tomato mixture. Sprinkle with the toasted pine nuts and cheese.


nutritional facts
362 calories, 12g protein, 55g carbohydrate, 12g fat (2g saturated), 5g fiber