Use the green, leafy tops from beets to make this quick pasta dish.
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)
How to Make It
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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I've made this several times now. I always use spinach for the beet greens because my family will eat spinach. What I really like about this dish is the simplicity of the ingredients. High quality olive oil is a must. I also use more garlic (fresh). Great on a busy work night and easy enough my teenager could make it. Now the trick is getting her to....
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.
Fantastic! I had leftover beet greens and didn't know how to use them, so I tried this recipe. It's one of my new favorites! My husband and I both thought the dish was very flavorful, even though the only seasonings are garlic, salt and pepper. I changed a few things about the recipe, though:
- I sauteed the greens in butter instead of oil
- I used toasted pine nuts instead of almonds
- I used farfalle instead of penne (no real difference there)
- I used fresh, grated garlic instead of canned
- I sprinkled with parmesan
- I served with grilled chicken
I will definitely make this again. Don't be alarmed if your pasta turns pink! Mine did.
Quick, easy, and yummy dinner! We used a lot more greens (lots of beets from our CSA these days!), threw in leftover beets from a previous dinner, and added some red pepper flakes at the end. I'll make this one again!
This was amazingly good. The toasted almonds add a nice crunch. I took another reviewer's advice and supplemented my beet greens with spinach, as I only had about 1.5 cups of the greens, and served it topped with shaved Parmigiano-Reggiano. The only change I would make the next time I make this is I think I'll increase the amount of greens, as they do cook down a lot.
This recipe does have a remarkably surprising and complex taste considering the amount of effort that goes into it. It's also great as a take-to-work lunch the next day. I would also say its good with other pastas (I substituted orzo, once). I also used some fresh spinach when I didn't have quite enough of my beet greens to fill out the 2 cups and I think it actually made the recipe better!
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