Pasta with Beet Greens and Raisins

Pasta with Beet Greens and Raisins Recipe
Randy Mayor; Bob Gager
Use the green, leafy tops from beets to make this quick pasta dish.


4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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

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

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.