Radiatore with Tomatoes And Beet Greens
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6ripe tomatoes
- 4cloves garlic, minced (green part removed)
- 4tablespoons olive oil
- 4sun dried tomatoes, chopped
- 1teaspoon sugar
- 2bunches beet leaves
- 1pound radiatore
- 2tablespoons freshly grated Romano cheese
- 2tablespoons freshly grated Parmesan cheese
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
424 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 14 grams protein; 596 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel the tomatoes by dropping them into a pan of boiling water and letting them sit for two or three minutes. Remove with a slotted spoon. Peel, seed and chop them.
- Step 2
Soften the garlic in the olive oil. Add the fresh tomatoes, sun dried tomatoes and the sugar and cook gently for about 20 minutes, or until the sauce has thickened.
- Step 3
Remove the stems from the beet leaves. Wash the leaves thoroughly and boil them for four to five minutes in salted water. Drain and refresh under cold running water. Squeeze as much water as you can from the greens, chop them coarse and set them aside.
- Step 4
Cook the radiatore in six quarts boiling salted water until al dente. Meanwhile, heat the tomato sauce and stir in the beet greens. Season to taste with salt and pepper. Drain the radiatore and toss with the sauce. Add the cheese and mix thoroughly. Serve at once, passing more Parmesan on the side.
- Fresh spinach leaves may be used in place of the beet greens.
Private Notes
Comments
Simple and delicious. A good recipe to use (and eat) your beet greens.