Name: Penne with beet greens, artichokes and pine nuts in a creamy goat cheese sauce
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 4 garlic cloves, sliced thinly; 2 bunches beet greens; Juice of one lemon; Pinch of salt; 1/4 tsp freshly ground pepper; 1/2 tsp red pepper flakes; 1/2 tsp onion powder; 12 ounces penne pasta; 3 marinated artichoke hearts, chopped (I like the ones from Trader Joe's); 1/3 cup toasted pine nuts

Description

serves 4-6

Ingredients

Units Scale

4 tablespoons extra-virgin olive oil, divided
4 garlic cloves, sliced thinly
2 bunches beet greens
Juice of one lemon
Pinch of salt
1/4 tsp freshly ground pepper
1/2 tsp red pepper flakes
1/2 tsp onion powder
12 ounces penne pasta
3 marinated artichoke hearts, chopped (I like the ones from Trader Joe's)
1/3 cup toasted pine nuts

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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.