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Pasta with spinach and beetroot

Recipe from: 7/1/1993 12:00:00 AM
Ingredients 9
Servings 4
Time 5-10 min


  • 250
    uncooked macaroni
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • oil
  • 1
    bunch (300 g) spinach (hard stems removed), well rinsed and shredded
  • 2
    bunches beetroot leaves, well rinsed and shredded
  • 200
  • nutmeg
  • salt and black pepper to taste


+/- 25 min
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.



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