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Embrace April's 12 Healthy Habits goal with a whole-wheat pasta bowl. This bright, earthy springtime dish uses the entire beet--stems, leaves, and all.

Ivy Manning
Recipe by Cooking Light April 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • Remove greens and stems from beets; rinse and drain. Coarsely chop greens and stems to measure 4 cups. Peel beets, cut in half vertically, and cut into 1/8-inch slices.

  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beets; sauté 3 minutes. Add beet greens and stems, 1/2 cup water, broth, salt, and pepper; cover. Reduce heat to medium; simmer 8 minutes or until beets are tender.

  • Combine remaining 1 tablespoon oil, basil, almonds, and garlic in a food processor; process until smooth. Add cheese and remaining 1/4 cup water; process until blended. Add pasta, pesto, and lemon juice to beet mixture; toss to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

419 calories; fat 16g; saturated fat 3.1g; mono fat 8.6g; poly fat 2.1g; protein 15.7g; carbohydrates 55.7g; fiber 10g; cholesterol 9mg; iron 4.2mg; sodium 596mg; calcium 254mg.
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