June 17, 2016 – Something for nothing

On Sunday we are having a Father’s Day do and one of the dishes I am making is a roasted beet salad. (I will be posting that on Sunday.) The beets come with their leaves attached so we used the leaves in a pasta dish. It’s a food with a bonus!

Penne with beet leaves, garlic, pine nuts, and raisins

Penne with beet greens, garlic, pine nuts, and raisins

So easy and so good! While the pasta cooked I sautéed garlic and pine nuts in some olive oil and then added the beet greens.  Next the still firm pasta went in and I cooked the whole thing together with some plumped raisins and 1/2 cup of pasta water. It was topped with some Parmesan cheese and a good finishing oil.

Note: for a vegan recipe omit Parmesan cheese

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