Wheat Pasta With Sauteed Beet Greens And Tomatoes Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
• Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

Steps:

• 1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
• 2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
• 3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
• 4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
• 5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.

Steps:

• Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
• Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Steps:

• Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
• Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

Steps:

• Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
• While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
• Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
• At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

Steps:

• If you aren't using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat.
• Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano.
• Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.

Steps:

• Separate greens from beets; set beets aside for later use. Wash greens well.
• Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces.
• Cook pasta according to directions on its box. Drain and set aside.
• While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens.
• Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes.
• Add stems and onions, and cook until stems are tender, about 5 minutes.
• Add greens and cook, stirring often, until wilted, about 4-5 minutes.
• Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.