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Spaghetti with Golden Beets + Greens

Spaghetti with Golden Beets + Greens
Spaghetti with Golden Beets + Greens
  • 1 box Banza Spaghetti
  • 1 large golden beet, scrubbed and peeled
  • 2 handfuls beet greens or arugula
  • 3 tbsp olive oil (plus more for drizzling)
  • 3 garlic cloves
  • ½ cup shredded Parmesan
  • ¼ cup pine nuts (toasted)
  1. Cook Banza Spaghetti according to package instructions.
  2. While pasta is cooking, grate golden beets over a large bowl using the largest setting of a box grater.
  3. Heat olive oil in a sauté pan over medium-high heat. Add the beets and ¼ cups of water. Cook until water has evaporated and beets are beginning to brown.
  4. Turn down heat, add sliced garlic and beet greens and cook for 5 minutes, or until garlic begins to turn just slightly golden and beet greens have wilted.
  5. Remove from heat. (If the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)
  6. Once the pasta is cooked, drain it. Then immediately stir in the beet mixture, pine nuts and Parmesan cheese. Toss until combined.
  7. Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

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