Sunday, June 30, 2013

Spaghetti w/ Beet leaves, Artichokes & Red Bell pepper

During my weekly shopping at the asian market, I wanted to pick some good beets, mainly for my daughter to try it out (especially after her Dr. told me about her low haemoglobin level). I don't normally buy beets in a bunch, but decided to do so this time. For a long time, I was debating about whether the beet leaves were edible or not. After googling a bit, I found out that they were perfectly edible and can be cooked like any other greens. Typically, I like adding greens to vegetable bake or mostly in pasta. So, I made spaghetti with beet leaves along with grilled artichokes (from a jar) and red bell pepper. The beet leaves didn't seem to have any sort of distinct flavor but was more like any other greens you would normally cook with. If you are not in the mood for pasta, pick your favorite greens and sauté them in olive oil with chopped/sliced onions, minced garlic, crushed red peppers (adds a little extra heat, optional), salt and black pepper. For an extra crunch, add some crushed roasted peanuts. Either way, more greens to add to your list of veggies :).


12 oz organic dry whole wheat spaghetti

1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
5-6 nos. grilled artichoke halves, roughly chopped
3-4 garlic cloves, minced
1 tsp crushed red pepper flakes
1 1/2 tbsp extra virgin olive oil (evoo)
2 cups of loosely packed beet leaves, chopped
1 - 1 1/2 tbsp tofutti cream cheese (optional)
Salt, to taste
2 tsp nutritional yeast
1 - 1 1/2 tsp italian seasoning


Bring a large pot of water to a rolling boil. Add enough salt to the water and cook spaghetti according to package instructions.  Drain and set aside. 

Typically, I like to start cooking the pasta as I am sauteeing the veggies, so I drain the pasta and directly add them to the veggies. The pasta gets coated well and also stays soft ...the last thing you want is the pasta drying out on you, do ya???

In a large sauté pan, heat evoo,  add crushed red pepper, garlic and onions. Sauté until the onions are translucent. 

Add beat leaves and cook until it slightly wilts. Now, add the red bell pepper and artichokes and cook for few minutes.

After the veggies get cooked well, add the spaghetti and toss them well with tongs or wooden spatulas. Add italian seasoning, cream cheese and salt and stir to coat the spaghetti and veggies.

Cook for few minutes and add nutritional yeast and toss again. Serve hot.

Makes 3-4 servings.

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