Yum! I would have never thought of adding spring greens to pasta sauce, but it was lovely. My husband enjoyed it too. He described it as "very fresh." I made it as directed except that I used some crushed red pepper from my spice cabinet in place of the ancho chile. I served it over 6 ounces of gluten-free quinoa pasta (for protein). I would say that this actually makes 4 servings. We enjoyed the leftovers the next day. Made (belatedly) for Veg*an Swap, September 2010
This is good with parmesan cheese grated over the top.