Wheat Pasta With Sauteed Beet Greens And Tomatoes

• 2 tablespoons olive oil
• 2 garlic cloves, pressed
• 4 cups beet leaves (yield from 1 large bunch of beets)
• 1/2 cup onion, sliced
• 0.5 (13 1/4 ounce) box whole wheat pasta
• 1 pint yellow cherry tomato
• 1/4 cup fresh parsley, chopped
• salt and pepper, to taste

1. Separate greens from beets; set beets aside for later use. Wash greens well.
2. Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces.
3. Cook pasta according to directions on its box. Drain and set aside.
4. While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens.
5. Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes.
6. Add stems and onions, and cook until stems are tender, about 5 minutes.
7. Add greens and cook, stirring often, until wilted, about 4-5 minutes.
8. Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.

olive oil, garlic, beet leaves, onion, whole wheat pasta, yellow cherry tomato, fresh parsley, salt

Taken from www.food.com/recipe/wheat-pasta-with-sauteed-beet-greens-and-tomatoes-326773 (may not work)