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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

Beet Greens Pasta with Walnuts and Parmesan Cheese
Prep time: 
Cook time: 
Total time: 
Yield: 1 serving
Pamper yourself for lunch with this flavorful, nourishing meal that gives you the spa treatment at home.
  • 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
  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.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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

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

  2. 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.

    1. 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 .

  3. First, I love beet greens, so that helps! I love wrapping things in them, or just having them steamed with lemon and salt. YUM. So, this recipe ROCKS! I love to use every part of everything I buy. Why didn’t I think of this? Well, it is winter, and you are just that much more creative than me!
    LOVE IT.
    So nice to know you and Brandy are friends. It is lovely to have a food blogger friend in real life. I love her blog, too.

  4. it never occurred to me that you and brandy were good buddies, but i should’ve known since you’re both responsible for all through the year cheer–duh! :)
    awesomely unique pasta dish, faith–it’s lovely!

  5. Sophia: I agree, beet greens are super delicious! It was funny because it’s an unusual dish and I didn’t think that Brandy and I ran the risk of posting it on the same day…and also, I’ll admit that to someone who isn’t familiar with eating them, the idea of eating beet greens is a little weird. :)

  6. Wow Faith, this one is a pretty little number your right, I haven’t ever had the beet greens, so that’s gotta go on the list huh :)

  7. What a lovely pasta! I love beet greens!

  8. I didn’t know what was so funny about beets green pasta…because I adore their greens! They are SO good sauteed with garlic and balsamic vinegar, and a hint of maple syrup…or in this case, your gorgeous pasta!

  9. Hey Faith, I didn’t know it before but I needed this recipe;-) I always have gorgeous beet greens in my CSA box every week, so guess who will be making this pasta??? Thanks so much for sharing another wonderfully delicious recipe;-)

  10. Your photography looks great and I absolutely love this idea for pasta. Yu,!

  11. I haven’t heard of beet greens before! I love how delicious and unique this dish is Faith!!

  12. I am sure that I would love this dish. Beet greens are wonderful in general and I’ve recently heard that they’re very healthy–even more than the beets themselves. I bet that this dish would be a wonderful pre-lude to a plate of… chocolate covered marzipan, you pick the shape ;)

  13. next time when i buy beet green i am going to make them.

  14. What a beautifully nourishing meal, Faith. You’re right – it would be perfect after a day of pampering! :-) I love beet greens but have never had them with pasta. Will have to try that soon. :-)

  15. I’m so hungry right now. I’d love to taste it, even if I’m not at a spa and even if it’s not lunch. By the way, here in Italy it’s raining so much that some beet greens pasta would warm my heart.

  16. this looks great! love pasta with veggies! :)

  17. This whole weat pasta is very good looking. I have never tried beets with pasta. I love the flavors.

  18. I do love the simplicity of the dish but how so tasty it looks. Anything that makes me feel like I am at a spa is excellent. Not sure if I have had beet greens yet.

  19. A friend of mine told me that during beet season, they give the greens away at the farmer’s market… most people don’t eat them and don’t like them to take up valuable city fridge space… can you imagine? The best things in life are free! I love beet greens and they are awfully good for you. A friend even made beetroot ravioli with a beet green sauce and I was in heaven! Great recipe, Faith… love the walnuts!

  20. That is one delicious plate of pasta! Simple pasta dishes are my favorite, and this one is easy and yet sophisticated with the cheese and walnuts. I’m getting hungry just looking at the pictures… :-)

  21. I am another lover of beet greens. What a great idea to use them in pasta. The walnuts are another tasty addition to this dish!

  22. Funny story about your blogger friend. Sometimes, I think we bloggers are on the same wave length. What is funny too is that when you posted your marzipan chocolates, earlier that day, I was in the grocery store looking at marzipan and wondering what I could make with it..totally true. I wish I had bought it. I am definitely going to make them, though.

    And this pasta really sounds wonderful. I need to eat more healthy foods and this would be perfect:)

  23. Faith, that is so true. When we work with the best whole food ingredients less is more. This pasta looks amazing and I always love to top mine with those big chunks of shaved parm too. The walnuts make this extra special :) xo

  24. I am really liking the tickled pink hues on the pasta too! Very pretty :)

  25. SO cute and yeah i did meet Nutmeg Nanny thru u but have’nt seen her in a bit and am gng to go right away and say hullo:-)
    I have never seen beet greens here , and i would totally lovee the pinkish hue:-)
    I loveee beets bdw , they are soft and sweet and pink :-)
    And with pasta , fantastic no?
    u have yummy food going on in ur world.
    The cheese and walnuts sure do take that to a fantastic new level in a delicious way!!
    A fantastic week to u sweetest one , with lods of loveee.

  26. I feel healthier just by LOOKING at this pasta! What deliciously simple ingredients!

  27. I’ve never tried beet greens before, but they look fantastic! I love leafy types of veg and these sound lovely! Your pasta looks delicious, it’s lunchtime here and I just heard my tummy give an extra loud growl at the sight of your photos!

  28. Aww, what a lovely way to celebrate beet greens. I often hide it in copius amounts of feta but this seems so much nicer enhancing it with walnut and parmy. Cheers! Will be trying this soon :)

  29. I noticed that and thought it was so funny! It’s great that you guys chat on the phone–you are foodie bosom buddies! :) This dish really is lovely and I think I’d really love it. I’m always on the lookout for recipes that call for some sort of veggie to bulk up a pasta dish since pasta alone can really add up in calories when you like to cover a plate with it the way I do. This fits the bill! Thanks!

  30. I have never tried beet greens before. The dish looks great!

  31. I didn’t even know you could eat beet greens! This does look so good and what a great way to try something totally new to me!

  32. How funny! I am planning to make something with my beet greens tonight and was considering lasagna with an arugula walnut pesto I made. Your photos are gorgeous with that cheese!

  33. Looks great! I never would have thought to use them, what a great idea!

  34. Great foodie minds think alike ;) This pasta looks delicious. Especially with the Fresh shaved Parmigiano-Reggiano on top! Heck yah! Can’t beat a good pasta dish

  35. It’s not often that you get a dish that is great to look, delicious to eat and healthy to boot. You’ve done all three here. This looks wonderful. I hope you have a great evening. Blessings…Mary

  36. I’m sold :)
    I love beet greens! This dish is so pretty—I can almost taste it!

  37. I love beets served any way, but have yet to try beet greens. I love that you chose to use these rather than any other green, even if it was what you had on hand. The Parmigiano-Reggiano is the perfect finishing touch to this delicious looking pasta. Hope you’re having a great week, Faith!

  38. I usually trash the beet greens but believe me I feel really bad when I do that. Now I know a good way to use them :)
    Beautiful Pasta dish..

    US Masala

  39. Scrummilicious! A fabulou dish.



  40. Hehe what a cute story! :P And I had no idea you could eat beet greens. That sounds silly I know but places are always offering to lop them off for me so I assumed they weren’t of much value!

  41. Lovely pasta! I don’t use beet greens as much, but I know I really should :)

  42. I love beet greens! It’s definitely a great way to utilize the whole beet instead of letting part of it go to waste. This looks like a great, healthy, and comforting pasta dish.

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