Pasta with Beet Greens and Raisins

Pasta with Beet Greens and Raisins
Photo by Randy Mayor

Ingredients

  • 8 ounces uncooked pennette (mini penne)
  • 1/8 teaspoon black pepper
  • 1 ½ tablespoons olive oil
  • 2 cups coarsely chopped trimmed beet greens
  • 8 ounces uncooked pennette (mini penne)
  • Cracked black pepper (optional)
  • 1/3 cup slivered almonds, toasted
  • + 11 more ingredients
    • ¼ cup raisins
    • 2 teaspoons bottled minced garlic
    • Cracked black pepper (optional)
    • ¼ cup raisins
    • 1/8 teaspoon black pepper
    • ½ teaspoon salt
    • 1 ½ tablespoons olive oil
    • ½ teaspoon salt
    • 2 teaspoons bottled minced garlic
    • 2 cups coarsely chopped trimmed beet greens
    • 1/3 cup slivered almonds, toasted

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 gre...

View full recipe at My Recipes

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