Pasta with Beet Greens and Raisins

Use the green, leafy tops from beets to make this quick pasta dish.

Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 8  ounces  uncooked pennette (mini penne)
• 1/4  cup  raisins
• 1 1/2  tablespoons  olive oil
• 2  cups  coarsely chopped trimmed beet greens
• 2  teaspoons  bottled minced garlic
• 1/3  cup  slivered almonds, toasted
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper
• Cracked black pepper (optional)

Preparation

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; sauté 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.

Nutritional Information

Calories:

345 (26% from fat)

Fat:

10g (sat 1.3g,mono 6.3g,poly 1.4g)

Protein:

10.9g

Carbohydrate:

55.2g

Fiber:

5.2g

Cholesterol:

0.0mg

Iron:

4mg

Sodium:

409mg

Calcium:

110mg