Spaghetti With Beet Greens Recipes

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WHEAT PASTA WITH SAUTEED BEET GREENS AND TOMATOES



Wheat Pasta With Sauteed Beet Greens and Tomatoes image

This recipe was inspired by a trip to the farmer's market in fall. It makes great use of an ingredient you might otherwise throw away, and beautifully shows off fall colors. The juice from the beet greens does stain, so be careful to use a non-staining cutting board and wash your utensils right away- also be careful of your clothes.

Provided by Kim_150

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 garlic cloves, pressed
4 cups beet leaves (yield from 1 large bunch of beets)
1/2 cup onion, sliced
0.5 (13 1/4 ounce) box whole wheat pasta
1 pint yellow cherry tomato
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Steps:

  • Separate greens from beets; set beets aside for later use. Wash greens well.
  • Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces.
  • Cook pasta according to directions on its box. Drain and set aside.
  • While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens.
  • Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes.
  • Add stems and onions, and cook until stems are tender, about 5 minutes.
  • Add greens and cook, stirring often, until wilted, about 4-5 minutes.
  • Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.

Nutrition Facts : Calories 255.5, Fat 7.7, SaturatedFat 1.1, Sodium 109.9, Carbohydrate 42, Fiber 2.4, Sugar 1.1, Protein 8.9

PASTA WITH BEET GREENS, BLUE CHEESE, AND HAZELNUTS



Pasta with Beet Greens, Blue Cheese, and Hazelnuts image

Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don't throw out those beet greens! They're great with the robust flavors in this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 7

Coarse salt and ground pepper
3/4 pound linguine
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
Greens from 2 bunches beets (about 1/2 pound), rinsed, tough stems removed, and coarsely chopped
1/3 cup toasted hazelnuts, chopped
2 ounces blue cheese, such as Gorgonzola, crumbled

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add greens and cook, stirring, until tender, 2 minutes. Add pasta and hazelnuts; toss to combine. Add cheese and toss, adding enough pasta water to create a creamy sauce, 1 minute. Drizzle with oil and serve.

Nutrition Facts : Calories 505 g, Fat 18 g, Fiber 7 g, Protein 18 g

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