Beet greens pasta

Yummy! Based on a recipe from Wild Roots Farm I scribbled down a year or two back and have been wanting to try ever since. The only thing I could ask for would be more beet greens, chard mixed in would work too… but you just can never have too many beet greens! And of course, a single type of pasta… I had to scrape together a bit of this and that. Oops. Always a good idea to check the cabinet beforehand.

I served this with white beans, prepared the same way as white bean sauce, except without much water — since I cooked some chicken with it for the omnivores and that provided a lot of liquid — and without mashing it at the end. Made a wonderful combo!

The original recipe called for roasting cherry tomatoes (coat with oil, 500ºF for 10 minutes), which I’d like to try some time when I’m not overheated, in a rush, and excited to put my discovery of long forgotten and abandoned sun dried tomatoes to good use!

UPDATE (2/16/2012): Made it again, with lots of beet greens, a squeezed lemon instead of the vinegar, and roasted tomatoes. It was even better than I remembered, especially mixed with the beans (a can of cannellini simmered with Italian herbs). Yum!

Beet greens pasta

Worth the cleanup!

4 servings cooked pasta

1/2 tablespoon oil

1-2 cloves garlic, chopped

Sun dried tomatoes, soaked and chopped

Beet greens, chopped

Dash of vinegar

1 stalk (or more, depending on how many greens) fresh basil leaves, chopped

In a medium pan, sauté garlic in oil over medium heat until just beginning to brown. Add greens and sauté a few minutes until begin to wilt. Add sun-dried tomatoes and basil, then a dash of vinegar and water after a bit. Cook a few more minutes, then mix with pasta and serve… great with a sprinkle of parmesan!

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This entry was posted in Out of the Frypan, Quick and easy, Salads and Pilafs, Vegan. Bookmark the permalink.

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