A simple way to use up beetroot leaves


Ingredients (serves 2)

  • 1 packet spaghetti
  • 2 tsp olive oil
  • 5 cloves thinly sliced garlic
  • 2 cups beetroot leaves, roughly chopped
  • 2 tsp parmesan cheese

Method

  1. Bring a pot of salted water to a boil. Add the spaghetti and cook to al dente. Reserve a couple ladles of pasta water, and then drain the pasta.
  2. Meanwhile, heat the olive oil in a large pan over medium heat. Add the garlic and cook until just softened but not browned, about 2 minutes. Add the beet greens, season with salt and pepper, and toss with the garlic until just wilted, about 2 to 3 minutes.
  3. Toss the wilted beet greens and Parmesan cheese with the spaghetti and add enough pasta water to loosen up the greens from clumping up.

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