Beet Spaghetti Noodles Food

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SPAGHETTI WITH BEET GREENS



Spaghetti with Beet Greens image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 7

Kosher salt
12 ounces spaghetti
1 1/4 pounds beet greens, stems removed and reserved
1/3 cup olive oil
6 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh ricotta or ricotta salata cheese, or Parmesan shavings

Steps:

  • 1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
  • 2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
  • 3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
  • 4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
  • 5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.

BEET SPAGHETTI NOODLES



Beet Spaghetti Noodles image

This is one of my grandchildren's favorite vegetables in the summer time! Sometimes they call it beet spaghetti and sometimes they call it beet noodles.... What ever they call it... doesn't matter as much as how much they love to eat it!

Provided by Colleen Sowa

Categories     Pasta Sides

Time 30m

Number Of Ingredients 3

3 lb stems only from beets
2 Tbsp butter
salt and pepper to taste

Steps:

  • 1. Remove the leaves from the stems of beet tops. Wash very well. Place the stems in a large pan, Put enough water in the pan to just cover the stems. Bring to a boil and cook about 5 minutes or until tender. Drain well. Add butter to the pan and season to taste.
  • 2. Serve this as a side dish with meat and potatoes...
  • 3. *** My grandchildren call this beet noodles or beet spaghetti.... they just love it!

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE



Fettuccine with Creamy Roasted Beet Sauce image

A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.

Provided by My Hot Southern Mess

Categories     Main Dish Recipes     Pasta

Time 1h50m

Yield 6

Number Of Ingredients 14

3 beets, cut into quarters
1 small sweet onion, cut into quarters
1 head garlic, cloves peeled
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable broth
3 tablespoons fresh lemon juice
1 cup heavy cream
½ cup shredded Parmesan cheese
1 (16 ounce) package dry fettuccine pasta
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
  • Roast in the preheated oven until cooked through and tender, about 1 hour.
  • Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
  • Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
  • Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 65.3 g, Cholesterol 59.7 mg, Fat 23.1 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 11.5 g, Sodium 315.6 mg, Sugar 6.2 g

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