Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 2004

Gallery

Credit: Randy Mayor; Bob Gager

Recipe Summary test

Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

345 calories; calories from fat 26%; fat 10g; saturated fat 1.3g; mono fat 6.3g; poly fat 1.4g; protein 10.9g; carbohydrates 55.2g; fiber 5.2g; iron 4mg; sodium 409mg; calcium 110mg.
Advertisement