Sometimes the obvious escapes me and that was the case last night when I set out to make a mushroom onion pasta sauce and then saute beet greens as a side dish. The hour was late and I was getting increasingly tired by the minute, which motivated what felt like a brainstorm at the time: Saute everything in olive oil and garlic, serve it all over pasta. A simple concept, and probably any vegetable on planet could work equally well, but the meaty baby portabellas, beside the flavor-packed greens was a combination of flavor, texture and color well worth savoring. 2013 is shaping up to be the year of the beet, and more fun with this reddest of root vegetables is on the docket for the week ahead.
- 10 oz. spaghetti
- 3 Tbsp. olive oil
- 2 large garlic cloves, minced
- 1 medium yellow onion, chopped
- 1/2 pound of sliced mushrooms (I used baby portabellas because that’s what I picked up at the farmers market. White mushrooms would work well too).
- Greens from one bunch of beets (about 3 cups washed and dried)
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1/3 cup grated parmesian cheese
- Cook pasta according to package directions.
- While pasta is cooking heat olive oil in a skillet. Add minced garlic along with chopped onion. Cook on medium high heat for 5 minutes, stirring frequently, until onion starts to become translucent.
- Add mushrooms along with kosher salt and pepper and cook for 2-3 more minutes.
- Tear up or rough chop beet greens and add to the skillet. Saute for another 4 minutes stirring frequently.
- Drain pasta and pour onto a medium-sized platter or pasta bowl.
- Cover pasta with greens and mushroom mixture. Top with parmesian cheese.