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Pasta with Beet Greens and Raisins

Randy Mayor; Bob Gager
Yield 4 servings (serving size: about 1 cup)
Use the green, leafy tops from beets to make this quick pasta dish.

Ingredients

  • 8 ounces uncooked pennette (mini penne)
  • 1/4 cup raisins
  • 1 1/2 tablespoons olive oil
  • 2 cups coarsely chopped trimmed beet greens
  • 2 teaspoons bottled minced garlic
  • 1/3 cup slivered almonds, toasted
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cracked black pepper (optional)

Nutrition Information

  • calories 345
  • caloriesfromfat 26 %
  • fat 10 g
  • satfat 1.3 g
  • monofat 6.3 g
  • polyfat 1.4 g
  • protein 10.9 g
  • carbohydrate 55.2 g
  • fiber 5.2 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 409 mg
  • calcium 110 mg

How to Make It

  1. Cook the pasta according to package directions, omitting salt and fat. Drain.

  2. While pasta cooks, place raisins in a small bowl; cover with hot water. Let stand 10 minutes. Drain.

  3. While pasta cooks and raisins soak, heat oil in a large nonstick skillet over medium-high heat. Add greens and garlic; sauté 3 minutes or until greens are tender. Stir in pasta, raisins, almonds, salt, and 1/8 teaspoon black pepper; toss to combine. Sprinkle with cracked black pepper, if desired.