Pasta with Beet Greens and Raisins

Pasta with Beet Greens and Raisins

I was looking for a good way to us up some beet greens, and found a recipe that turned out to be a quick and delicious vegetarian pasta dish.

At the same time, I have a friend  who got put on a low-sodium diet (the Dash diet).  He was put on the 1500 mg version.  Although this wasn’t necessarily for him, but mainly for us, to find a low-sodium meal that was tasty, and filling, that we could all enjoy together.

My husband gave it a thumbs up.  He said it would be great with grilled chicken or grilled fish.

I asked him, what about having it by itself?  If I have to, was the reply.

It is extremely tasty.

The recipe I followed is from Cooking Light, where they provide the nutrional breakdown.  Instead of using the 1/2 teaspoon salt that their recipe called for, I used a 1-inch cube of Pecorino Romano instead.  I’m hoping that this similar to or less sodium than the 1/2 teaspoon of salt, but a lot more flavor!

If you are not on a restricted diet, you could use a little more cheese, but, this got the taste approval from a dyed-in-the-wool restaurant fan: It’s pretty tasty!

  • 8 ounces uncooked rotini, about 2 cups*

  • 1/4 cup raisins**

  • 1 1/2 tablespoons olive oil

  • 2 cups coarsely chopped, trimmed, beet greens

  • 2 teaspoons bottled. minced, garlic (2 to 4 cloves, minced)

  • 1/3 cup slivered almonds, toasted

  • 1, 1-inch cube Pecorino Romano cheese, grated

  • Cracked black pepper***

Assembling the ingredients...

Assembling the ingredients…

Cook the pasta according to package directions and drain. I used whole wheat rotini.  No salt or oil is needed in the water.  Stir it several times while cooking to prevent sticking.

While pasta cooks, place raisins in a small bowl; cover with hot water. Let stand 10 minutes. Drain.

After the pasta is drained, and sitting in the colander, return the pan to stove and heat oil over medium heat.  Add greens and garlic; saute a few minutes until greens are tender.

Add in pasta, raisins, almonds, cheese (or 1/2 teaspoon salt), and pepper; toss well to combine.  Add more cheese, if desired.

Braising the greens...

Braising the greens…

Combining it all together...

Combining it all together…

Buen Provecho!

*2 cups dry measure of uncooked rotini.  If you use a smaller style of pasta (elbow, mini bowties or mini penne), go by the weight measurement, which will e less than 2 cups dry measure.

**I had a package of raisins & craisins languishing in my cupboard, long expired.  I figured if I used them here, all would not be lost.  Interestingly enough, the soaking step helped to rehydrate them, erasing the expiration date of the dried fruit.  The soaking stage also helped remove some of the sweetness of the fruit; gone with the water!  If you like a sweeter dish, save the re-hydrating water and add it to the greens.

***As for the fresh cracked black pepper, I actually used the McCormick Pepper Medley, which contains a touch 0f coriander, which adds an awesome hint of deliciousness.


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