Sunday, April 4, 2010

0 Recipe #92: Spaghetti with Beet Greens

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The next time you make a beet dish, instead of discarding the greens, use them in a dish. They're not only delicious, but highly nutritious as well.

When cooked, they taste very similar to spinach, and go really well with other vegetables and pasta. You can even combine them with fruits like tomatoes, avocados, or oranges.

This a recipe I came up with yesterday, on the fly.  I'd just made a beet dish (venigret) two days ago, and was trying to think of an interesting way to prepare the leftover greens.

If you look on the internet, there are quite a lot of recipes for beet greens and pasta. Beet greens really do compliment pasta quite nicely. However, I didn't want my recipe to be a copy of anything already out there, so I dug deep to find my own inspiration with and this is what I came up with. It's really quick & easy to make. Hope you enjoy it! Our family did. :)

Spaghetti with Beet Greens

4 c. beet greens (pre-cooked), washed & chopped into 1-2" pieces (the greens from about 4 beets)
2 Tbsp. fresh parsley, finely minced
1 large garlic clove, peeled & minced
2 servings Barilla Plus spaghetti, measured with a spaghetti measure
1 Tbsp. extra virgin olive oil
1/2 Tbsp. lemon juice
1 sprig oregano, leaves only
1/8 tsp. nutmeg
1/8 tsp. red pepper flakes
salt and pepper, to taste
1/2 Tbsp. pine (pignoli) nuts, toasted
1/8 c. Asiago cheese shavings

Directions:  Chop up beet greens; be sure to use the entire length of the greens -- both the leaves & the bright red stalks. Place in a large bowl and set aside. Then mince fresh parsley & garlic, & set aside. Boil water, adding a drop of olive oil and salt. When water has come to a boil, add pasta & cook for about 11 minutes. While pasta is cooking, heat olive oil and then add garlic, cooking until translucent. Next, add beet greens, parsley, lemon juice, oregano leaves, & the remainder of the spices, and continue to cook, stirring often, until greens have reduced to about half in size. Toast pinenuts, watching them carefully so they don't burn. Drain pasta and place into two bowls, add beet greens mixture on top. Garnish with pine nuts, and then sprinkle Asiago shavings on top.

Alternate Preparations: To make this recipe vegan, simply substitute a vegan imitation cheese (i.e., "soy cheese" & the like) that approximates the sharp, salty flavor of Asiago.

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