Pasta with Beets, Greens and Garlic

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.7
  • Total Fat: 4.1 g
  • Cholesterol: 18.8 mg
  • Sodium: 105.2 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Pasta with Beets, Greens and Garlic calories by ingredient


Introduction

This recipe is a tweak of one of my favorite sauce recipes. The beets form the sauce which turns the dish a wonderful pink/red and uses the beet greens as well.

The dish is a brilliant pink. This recipe is a tweak of one of my favorite sauce recipes. The beets form the sauce which turns the dish a wonderful pink/red and uses the beet greens as well.

The dish is a brilliant pink.
Number of Servings: 8

Ingredients

    3 to 4 beets, roasted, warm, skins slipped off
    4 cloves of garlic
    Olive Oil, 2 Tblsp.
    Beet Greens, from as many beets as you use
    Salt and pepper, to taste
    Bow Tie Pasta, 16 oz.
    Grated parmesan (optional)

Directions

Cooking time includes the time for roasting the beets. (about 1 hour, which can be done ahead), plus the time for cooking the greens and pasta.

Chop the beet greens into about 2 inch pieces, sauté in a bit of olive oil..

Bring a large pot of water to boil and cook the pasta.

While the pasta is cooking, place the beets in a food processor with the garlic, oil, salt, and pepper. Process until smooth, pausing a couple of times to scrape down the sides of the work bowl.

Drain the pasta and toss it with the beet purée and greens.

Serve immediately, hot, passing the Parmesan cheese, if using, at the table.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNE-ELIZ.