Spaghetti with Beets and Greens

By Peggie

Ingredients

• 2 bunch beets with tops
• 1 tsp. salt
• 1 package spaghetti
• 3 tbsp. olive oil
• 2 clove crushed with garlic press
• .13 crushed red pepper

Preparation

Step 1

Cut tops from beets; reserve. If beets are not uniform in size, cut larger beets in half. Place beets and 1/2 cup water in deep 3-quart microwave-safe baking dish; cover and cook in microwave oven on High 15 to 20 minutes or until beets are tender when pierced with tip of knife.* Rinse beets under cold running water until cool enough to handle. Peel beets; cut into 1/2-inch pieces.
Meanwhile, in large saucepot, prepare spaghetti in boiling salted water as label directs. Trim stems from beet tops. Coarsely chop beet greens; set greens aside.
In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat 5 minutes or until garlic is lightly golden. Increase heat to medium-high; add beet greens to skillet, and cook 3 minutes, stirring. Add cooked beets and 1 teaspoon salt, and cook 1 to 2 minutes or until mixture is heated through.
When spaghetti has cooked to desired doneness, remove 3/4 cup pasta cooking water; reserve. Drain spaghetti and return to saucepot. Add beet mixture and reserved pasta cooking water; toss well.