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Home » Type » Main Courses » Pasta and Noodles » Beet Greens Pasta with Walnuts and Parmesan Cheese

Beet Greens Pasta with Walnuts and Parmesan Cheese

February 15, 2011 by Faith 55 Comments

Beet Greens Pasta

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.

Beet Greens Pasta 2

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Beet Greens Pasta with Walnuts and Parmesan Cheese
Prep time:  5 mins
Cook time:  12 mins
Total time:  17 mins
Yield: 1 serving
 
Pamper yourself for lunch with this flavorful, nourishing meal that gives you the spa treatment at home.
Ingredients
  • 2 oz whole wheat spaghetti (or any pasta you like)
  • 1 tablespoon olive oil
  • Greens from 3 medium-sized beets, stems removed and chopped (about 3 cups chopped)
  • ¼ cup water
  • 1 large clove garlic, minced
  • 2 tablespoons chopped walnuts, toasted
  • Fresh shaved Parmesan or Parmigiano-Reggiano cheese
  • Salt and pepper
Instructions
  1. Cook the pasta to al dente according to package directions; drain and set aside.
  2. In a medium skillet with a lid, heat the oil over medium heat. Once hot, add the beat greens, water, and a pinch of salt and pepper; cover the skillet and cook until the greens are wilted, about 2 to 3 minutes. Add the garlic and sauté uncovered until the liquid is evaporated, about 1 to 2 minutes. Toss the greens into the pasta.
  3. Serve topped with walnuts and fresh shaved cheese.
3.2.2925

Filed Under: Pasta and Noodles Tagged: Beet Greens, Easy Meals, Lunch, Parmesan, Parmigiano-Reggiano, Pasta, Quick Meals, Recipes, Vegetarian, Walnuts

Comments

  1. Veter says

    November 19, 2022 at 4:08 pm

    I’m trying this tonight. May I add chicken?

    Reply
    • Faith says

      November 20, 2022 at 7:29 am

      Veter, This would be great with chicken. Hope you enjoy it!

      Reply
  2. Jamie says

    August 9, 2011 at 11:03 am

    Where are you that you are eating fresh beet greens in February? Here in Finland this is the time (August) to beg the local greengrocer not to discard the greens. This was a perfect, simple, and sophisticated recipe. Just finished our meal and was inspired to comment. Thanks.

    Reply
    • Jean says

      February 24, 2021 at 7:24 pm

      This made me laugh as I am also making this in February in Texas, 10 years later! No dairy for me, so adding maitake mushrooms .

      Reply
  3. Michelle says

    February 18, 2011 at 10:33 am

    I love easy pasta dishes. Sounds yummy!

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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