I made this with double the amount of beet greens. (I'm growing beets in my greenhouse this winter and have lots of them.) I wouldn't make it again with any less than 4 cups because it all cooks down so much. I didn't use penne, but pretty much stuck to the recipe as written. Don't leave out the garlic, almonds or raisins because they are all crucial to the flavor. We had it as a main dish with winter squash and a salad of cucumbers and onions in vinegar.
Pasta with Beet Greens and Raisins
Randy Mayor; Bob Gager
More From Cooking Light
Amount per serving
- Calories: 345
- Calories from fat: 26%
- Fat: 10g
- Saturated fat: 1.3g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 1.4g
- Protein: 10.9g
- Carbohydrate: 55.2g
- Fiber: 5.2g
- Cholesterol: 0.0mg
- Iron: 4mg
- Sodium: 409mg
- Calcium: 110mg
- 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.
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