Pasta with Beet Greens and Raisins

Randy Mayor; Bob Gager

Use the green, leafy tops from beets to make this quick pasta dish.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  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.
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