https://calgaryavansino.com/recipes/simple-beet-green-pasta/
Ingredients
- 340g penne pasta (I usually use gluten-free pasta)
- The whole beet greens from 6 - 8 beets
- 20g Parmesan cheese, grated
- Salt and pepper, to taste
- 1/2 tsp cayenne pepper (if you like it spicy)
- 20 cherry tomatoes, chopped in half
- 4 cups penne pasta (I usually use gluten-free pasta)
- The whole beet greens from 6 - 8 beets
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- 1/2 tsp cayenne pepper (if you like it spicy)
- 20 cherry tomatoes, chopped in half
Beet greens are often overlooked and unappreciated (i.e. thrown out!), but that has got to change. They are bursting with nutritional goodness and are absolutely delicious – so next time you buy beets from the farmers’ market, greengrocer, or grocery store, don’t throw out the gorgeous long greens that stem from them. This simple beet green pasta is extremely quick to make and is often our go-to choice on busy evenings when everyone is craving pasta. It’s so tasty and definitely meets your need for greens.
Wash and chop your beet greens. Make your pasta as usual. Steam the beet greens for 5-7 minutes or until they are al dente, but not soggy. Toss the strained pasta and steamed beet greens together in a large bowl until well combined.
Then add in the cheese, salt and pepper (and cayenne pepper if you desire), and mix together well so the cheese melts with the heat of the greens and pasta.
Chop the tomatoes, place in a small bowl, drizzle with a little olive oil and a pinch of salt. Mix well and then add to pasta, greens and cheese. Serve immediately.
