Top | Vegetarian Main Dishes
Beet and Greens Pasta
(recipe, Carrie Floyd)
This recipe, adapted from Laurie Colwin's [%bookLink code=0060955317 "More Home Cooking"], is one of my daughter's favorites. Both the color and taste are intriguing, and I like that it makes a meal-in-a-bowl in about 30 minutes.
- 1 bunch beets, with greens
- 2 to 3 Tbsp. olive oil
- 1 shallot, diced
- Pinch of dried red pepper flakes
- 3 garlic cloves, peeled and minced
- 1 cup vegetable or chicken broth
- 2 Tbsp. fresh lemon juice
- Zest of 1 lemon
- 2 Tbsp. chopped fresh herbs, such as parsley, basil, cilantro, and dill
- ½ lb. angel-hair pasta
- Freshly grated Parmesan cheese
- Peel and dice the beets. Dry and chop the beet greens; set aside.
- Cook the pasta in boiling water until al dente and drain.
- While the pasta is cooking, coat the bottom of a cast-iron skillet or sauté pan with olive oil. Over medium heat, cook the diced beets, shallot, and red pepper flakes, stirring often, until the beets are almost tender. Add the garlic, stir, and cook for 1 minute, then add the broth and lemon juice.
- Bring to a simmer and cook until the beets are tender and the broth is reduced to a syrup-like consistency. If necessary, add more broth or water. Add the reserved, chopped beet greens, lemon zest, and chopped herbs. Stir and cover.
- Once the beet greens have wilted, season to taste with salt, then toss the beet mixture with the drained pasta. Serve with grated Parmesan cheese.