Spaghetti with Beets & Greens

Spaghetti with Beets & Greens - 2 Guiding Stars

Active Time

25 min.

Total Time

1 hour

Servings

4 (353 g)

Beets are a delightful vegetable. They’re sweet and earthy…and they turn everything pink! Nowhere does their fantastic natural dyeing power show so beautifully as in this spaghetti dish, where the spaghetti goes bright pink, which looks downright tempting with the lovely greens. This dish isn’t complicated, and it’s a great way to invite kids to learn how to cook and peel beets the easy way.

Ingredients

2 bunches beets, with tops
1 lb. spaghetti
3 Tbsp. olive oil
2 garlic cloves, crushed
⅛ tsp. crushed red pepper
½ tsp. salt

Directions

Trim stems from beet tops. Coarsely chop beet greens and set aside.
Place beets and ½ cup water in a deep microwave-safe baking dish. Cover and cook in microwave oven until tender (15-20 minutes).
While beets at cooking, cook spaghetti according to package directions.
Rinse beets under cold running water until cool enough to handle. Peel and cut into bite-sized pieces.
Heat oil in a large skillet over medium heat. Sauté garlic and crushed red pepper until garlic is golden (1 minute).
Increase heat to medium-high and add beet greens, beets, and salt to skillet. Cook until just greens are just wilted and beets are warm (2-3 minutes).
Toss beets and greens with cooked spaghetti and serve warm.

Nutritional analysis per serving: Calories 610; Total Fat 12g (15% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 475mg (20% DV); Total Carbohydrate 107g (39% DV); Dietary Fiber 10g (36% DV); Total Sugars 18g; Includes 0g Added Sugars (0% DV); Protein 19g; Vitamin D 0% DV; Calcium 4% DV; Iron 35% DV; Potassium 20% DV; Folate 170% DV; Selenium 130% DV; Thiamin 90% DV.