Pasta with Beet Greens and Raisins
Simple and delicious, a great way to use up your beet greens!
Ingredients
8 | ounces |
pasta, penne
uncooked, mini penne |
|
¼ | cup |
raisins, seedless
|
|
1 ½ | teaspoons |
olive oil
|
|
2 | cups |
beet greens
coarsely chopped trimmed |
* |
2 | teaspoons |
garlic
bottled minced |
|
⅓ | cup |
almonds
slivered or sliced, toasted |
|
½ | teaspoon |
salt
|
|
⅛ | teaspoon |
black pepper
|
* |
1 | x |
black pepper
Cracked, optional |
* |
1 | x |
Parmesan cheese
or shaved, as needed |
* |
Directions
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 ⅛ teaspoon black pepper; toss to combine.
Sprinkle with cracked black pepper and parmesan, if desired.
Nutrition Facts
Serving Size 43g (1.5 oz)