Beet Greens Pasta with Walnuts and Parmesan Cheese
Prep time:
Cook time:
Total time:
Yield: 1 serving
- 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
- Cook the pasta to al dente according to package directions; drain and set aside.
- 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.
- Serve topped with walnuts and fresh shaved cheese.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/beet-greens-pasta/
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