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
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.
