Pasta with spinach and beetroot leaves

Yield: 8 servings

Measure Ingredient
1 bunch English spinach
\N \N The leaves from 2 bunches of young beetroot
4 tablespoons Olive oil
2 \N Cloves garlic, crushed
250 millilitres Cream (optional)
1 kilograms Pasta (fettucine or tagliatelle) (about)
\N \N Parmesan cheese, freshly grated

Wash and dry leaves and slice into strips. Heat the oil in a large frying pan and add the crushed garlic over a medium heat, then add leaves and stir fry until tender. Add cream if required. Cook the pasta and drain well. Toss the cooked pasta and the leaves together in the pan, add salt and pepper and sprinkle with plenty of Parmesan.

Lydia Hubbard.

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