Best Penne With Beet Greens Recipes

Whole-Wheat Penne with Butternut Squash and Beet Greens image

Provided by Martha Stewart

Number Of Ingredients 11

One 16-ounce package whole-wheat penne, or other pasta
2 tablespoons unsalted butter
1 onion, cut into slivers
1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch dice
8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch-thick slices
1/4 cup dry sherry
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into 1/2-inch strips
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 ounces low-fat goat cheese, crumbled

Steps:

Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.

Nutrition Facts : Calories 425 g, Cholesterol 14 g, Fat 8 g, Fiber 12 g, Protein 17 g, Sodium 523 g

Beet-Green Pesto image

Provided by Amanda Cohen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1/2 cup shelled pistachios
2 bunches beet greens
1 clove garlic, smashed
2 tablespoons extra-virgin olive oil
Kosher salt to taste
1 pound penne pasta, cooked al dente

Steps:

Pistachios: Toast pistachios in a skillet over low heat until they're light brown in spots, with a toasty aroma, 2-3 minutes.
Greens: Pull leaves from stems and wash thoroughly (they can be sandy). Bring a large pot of salted water to a boil, and blanch the greens for 20 seconds (to preserve their color). Using a slotted spoon, transfer them to a bowl of ice water (to stop the cooking).
Pesto: Purée the pistachios, garlic, and oil in a food processor until nuts are combined with the oil but still chunky (you don't want to make nut butter). Remove greens from the ice water and squeeze out excess water. Roughly chop them and add to the food processor with a pinch of salt. Pulse to combine, leaving the pesto slightly chunky. Taste for seasoning. Push down the sides of the bowl and pulse 5 more seconds.
Assembly: Toss half of the pesto with the cooked penne, adding more as needed. Serve immediately.