Pasta with Beet Greens and Raisins
INCLUDEPICTURE
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MERGEFORMATINET
Use the green, leafy tops from beets to make this quick pasta
dish.
8 ounces uncooked pennette (mini penne)1/4 cup raisins1 1/2
tablespoons olive oil2 cups coarsely chopped trimmed beet greens2
teaspoons bottled minced garlic1/3 cup slivered almonds, toasted1/2
teaspoon salt1/8 teaspoon black pepperCracked black pepper
(optional)
Cook the pasta according to package directions, omitting salt
and fat. Drain.
While pasta cooks, place raisins in a small bowl; cover with hot
water. Let stand 10 minutes. Drain.
While pasta cooks and raisins soak, heat oil in a large nonstick
skillet over medium-high heat. Add greens and garlic; saut 3
minutes or until greens are tender. Stir in pasta, raisins,
almonds, salt, and 1/8 teaspoon black pepper; toss to combine.
Sprinkle with cracked black pepper, if desired.
Yield: 4 servings (serving size: about 1 cup)
CALORIES 345 (26% from fat); FAT 10g (sat 1.3g,mono 6.3g,poly
1.4g); IRON 4mg; CHOLESTEROL 0.0mg; CALCIUM 110mg; CARBOHYDRATE
55.2g; SODIUM 409mg; PROTEIN 10.9g; FIBER 5.2g
