Pasta with spinach and beetroot

Name: Pasta with spinach and beetroot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 g pasta macaroni, uncooked; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; oil; 1.00 spinach; 2.00 beetroot leaves; 200.00 ml cream; nutmeg ground; salt and freshly ground black pepper to taste

4 servings Prep: 10 mins, Cooking: 25 mins

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By Food24 November 03 2009

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Ingredients (9)

250.00 g	pasta — macaroni, uncooked
1.00	onion — finely chopped
2.00	garlic — cloves, crushed
	oil
1.00	spinach
2.00	beetroot — leaves
200.00 ml	cream
	nutmeg — ground
	salt and freshly ground black pepper — to taste

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Method:

Cook the macaroni in rapidly boiling salted water until just soft. Drain and set aside.
Sauté the onion and garlic in a little oil until just soft. Add the shredded spinach and beetroot leaves and stir-fry until just tender. Add the cream and reduce until the cream has thickened slightly. Season with a pinch of nutmeg and salt and pepper. Stir the macaroni into the cream mixture or serve it separately. If desired, serve with Parmesan or Cheddar cheese.
Serves 4.