Contributed by (Recipe adapted from “A Food Coma” at www.afoodcoma.com)

.

Ingredients

2 bunches Golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 oz whole wheat Spaghetti
2 Tbs Olive oil
3 cloves smashed Garlic
6-8 Almonds, chopped

Instructions

In a large pot, cook beets in boiling salted water until tender, about ten minutes. Using slotted spoon, transfer beets to medium bowl and reserve the cooking water. Add a bit of fresh water and return to boil. Cook pasta in beet liquid until al dente. Drain and return pasta to pot. Heat a heavy skillet over medium heat. Toast chopped almonds until browning and fragrant, then set aside. In the same skillet, heat olive oil and garlic for two or three minutes. Add beet greens and stir, cooking until greens are tender, about 5 minutes. Toss pasta with sauteed greens, beets, and toasted almonds. Season with salt and pepper, divide onto plates and serve. Sprinkle with freshly grated parmesan if you prefer.
Serves 2.

Read more recipes