Pasta With Spinach And Beetroot Leaves

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Servings: 8 Difficulty: Intermediate
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A vibrant, earthy pasta dish showcasing the unique flavor of beetroot greens and tender spinach.
Pasta With Spinach and Beetroot Leaves recipe image

This quick and flavorful dish transforms often-discarded beetroot leaves into a star ingredient. The earthy sweetness of the greens pairs beautifully with garlic-infused olive oil and tender pasta. It’s a satisfying, rustic meal that celebrates zero-waste cooking. Perfect for a weeknight dinner or a light vegetarian feast, this recipe brings fresh, garden-to-table vibes to your kitchen. The greens wilt down quickly, coating the pasta in a savory, vibrant sauce that is both healthy and comforting.

Pasta With Spinach and Beetroot Leaves recipe image
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Pasta With Spinach And Beetroot Leaves

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 5.8

Description

This quick and flavorful dish transforms often-discarded beetroot leaves into a star ingredient. The earthy sweetness of the greens pairs beautifully with garlic-infused olive oil and tender pasta. It&# 226;ÂÂs a satisfying, rustic meal that celebrates zero-waste cooking. Perfect for a weeknight dinner or a light vegetarian feast, this recipe brings fresh, garden-to-table vibes to your kitchen. The greens wilt down quickly, coating the pasta in a savory, vibrant sauce that is both healthy and comforting.

Ingredients

Directions

  1. Wash the beetroot leaves and spinach thoroughly, then pat dry and slice into strips.
  2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  3. While pasta cooks, heat olive oil in a large frying pan over medium heat.
  4. Add crushed garlic to the pan and sauté for 30 seconds until fragrant but not browned.
  5. Add the sliced beetroot leaves and spinach to the pan.
  6. Stir-fry the greens until they are wilted and tender, about 3-5 minutes.
  7. Drain the cooked pasta well.
  8. Add the drained pasta to the pan with the greens and toss to combine.
  9. Stir in cream if using, and season with salt and pepper to taste.
  10. Serve immediately, sprinkled generously with freshly grated Parmesan cheese.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 5.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 19.8mg1%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.6g3%
Sugars 0.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe lists "1 bn English spinach" in ingredients but mentions "2 bunches of young beetroot" in the directions. Use the beetroot leaves as the primary green, adding spinach if desired for extra volume.

For a vegan version, omit the cream and Parmesan cheese, or substitute with vegan butter and nutritional yeast.

If the greens are tough, blanch them briefly before stir-frying to ensure tenderness.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the greens.

Keywords: beetroot leaves, spinach pasta, green vegetables, garlic pasta, vegetarian dinner, quick meal, earthy flavor, zero waste, fettuccine, tagliatelle, parmesan, stir fry, british cuisine, healthy pasta
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