Funny story about this pasta…the other day my friend Brandy (none other than the mastermind behind the beautiful blog Nutmeg Nanny) and I were talking on the phone. We happened to both post Marzipan Hearts within two days of each other without knowing beforehand what the other was posting, and Brandy called me to let me know. She asked what I was posting next, jokingly saying that she’ll be sure to post the same thing. I started laughing and told her that my next post will be for Beet Greens Pasta. She laughed too, and I promised her it’s not as off-putting as it sounds (in fact I swear to you all, it is absolutely delicious)! So Brandy, this post is for you, gorgeous!
This is one plate of pasta that sure is easy on the eyes. (Isn’t it pretty how the beet greens give the pasta an ever-so-slight pinkish tinge?) It’s also one of those nourishingly delicious meals that you feel like you would eat at a spa for lunch after spending the morning pampering yourself. And I love how short the ingredient list is…when each ingredient packs a punch, you can keep the ingredient list to a minimum without sacrificing flavor. So why not pamper yourself at home?
A Note on the Greens: I used beet greens in this recipe because that’s what I had on hand. Feel free to use any greens you like, such as spinach, collard greens, or Swiss chard.
(Yield: serves 1 as a lunch or 2 as a side dish)
2 oz whole wheat spaghetti (or any pasta you like)
1 TB olive oil
Greens from 3 medium-sized beets, stems removed and chopped (about 3 c chopped)
1 large clove garlic, minced
2 TB chopped walnuts, toasted
Fresh shaved Parmigiano-Reggiano
Salt and pepper
Cook pasta to al dente according to package directions.
In a medium skillet with a lid, heat oil over medium heat; add beat greens, 1/4 c water, and a pinch of salt and pepper; cover skillet and cook 2-3 minutes, until greens are wilted. Add garlic and sauté uncovered 1-2 minutes until liquid is evaporated. Toss in pasta.
Serve topped with walnuts and fresh shaved Parmigiano-Reggiano.