This recipe for penne with beet greens and artichokes in a creamy goat cheese sauce, topped with pine nuts is a healthy option when you're craving pasta.
Penne with beet greens, artichokes and pine nuts in a creamy goat cheese sauce
Description
serves 4-6
Ingredients
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- 4 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, sliced thinly
- 2 bunches beet greens
- Juice of one lemon
- Pinch of salt
- ¼ tsp freshly ground pepper
- ½ tsp red pepper flakes
- ½ tsp onion powder
- 12 ounces penne pasta
- 3 marinated artichoke hearts, chopped (I like the ones from Trader Joe's)
- ⅓ cup toasted pine nuts
Instructions
- Thoroughly wash beet greens and remove stems; cut greens into 1-in strips, set aside.
- Heat heavy large skillet over medium heat. Add garlic and stir 2 minutes, until it begins to brown. Scatter prepared beet greens over garlic. Add lemon juice and drizzle remaining 2 tablespoons oil over; add spices to greens, cover and cook until beet greens are tender, about 5 minutes.
- Meanwhile, cook pasta according to package, until tender but still firm to bite, stirring occasionally (about 11 mins). Drain, return pasta to pot.
- Stir garlic-greens mixture into pasta. Stir in artichoke hearts and goat cheese until melted. Divide pasta among shallow bowls. Sprinkle with pine nuts and serve.
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