Use the green, leafy tops from beets to make this quick pasta dish.
Cooking Light NOVEMBER 2004
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.
Go to full version of