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Spaghetti w/Beets and Greens (P, TNT)
Source: Adapted from Michele Scicolone's cookbook" A Fresh Taste of Italy"
Serves: 4

2 bunches beets with tops (about 3 pounds)
1 16-ounce package spaghetti
3 tablespoons olive oil
2 garlic cloves, crushed with garlic press
1/8 teaspoon red pepper, crushed

Cut tops from beets; reserve. If beets are not uniform in size, cut larger beets in half.

Place beets and 1/2 cup water in deep 3-quart microwave-safe baking dish; cover and cook in microwave oven on High 15 to 20 minutes or until beets are tender when pierced with tip of knife.

Rinse beets under cold running water until cool enough to handle.

Trim stems from beet tops. Coarsely chop beet greens; set greens aside. Peel beets; cut into 1/2" pieces.

Meanwhile, in large sauce pot, prepare spaghetti in boiling salted water as label directs.

In nonstick 12" skillet, heat oil, garlic, and crushed red pepper over medium heat 5 minutes or until garlic is lightly golden. Increase heat to medium-high; add beet greens to skillet, and cook 3 minutes, stirring. Add cooked beets and 1 teaspoon salt, and cook 1 to 2 minutes or until mixture is heated through.

When spaghetti has cooked to desired doneness, remove 3/4 cup pasta cooking water; reserve. Drain spaghetti and return to sauce pot. Add beet mixture and reserved pasta cooking water; toss well.

Poster's Notes:
This is an interesting recipe that I have made twice. Beets and garlicky beet greens are tossed with spaghetti, tinting the pasta a beautiful pinkish red hue!

Posted by Bobbie Nussbaum

Nutritional Info Per Serving: About 560 calories, 17g protein, 96g carbohydrate, 12g total fat (2 g saturated), 6g fiber, 0mg cholesterol, 855mg sodium