Penne with Beet Greens and Prosciutto

Penne with Beet Greens and Prosciutto

  • Prep:
  • Cook Time: 20 min
  • Total: 20 min
  • Serving: Serves 8

While you're loading up on farmers' market beets, hold on to those leafy beet tops. High in vitamins A and K, antioxidants, and other potent phytonutrients, beet greens can be sautéed, braised, and stirred into soups.


  • 1 pound penne pasta
  • 3 tablespoons olive oil
  • 4 thin slices prosciutto, coarsely chopped
  • 1/2 cup finely chopped shallots
  • 3 garlic cloves, minced
  • 1 large bunch beet greens, washed, ribs removed, leaves coarsely chopped
  • Salt and freshly ground black pepper to taste
  • 1 cup toasted walnuts
  • Freshly grated Parmesan cheese


  1. Cook pasta in a large pot of salted boiling water until al dente according to package directions.
  2. Meanwhile, in a Dutch oven, heat olive oil over medium heat.
  3. Add prosciutto and shallots and cook, stirring often, for 2 minutes. Add garlic and cook, stirring, for 1 minute. Add beet greens, tossing to coat, and cook, covered, for 5 minutes, stirring occasionally, until wilted. Season with salt and pepper.
  4. Drain pasta, reserving 3/4 cup of the cooking water. Place pasta back in pot and add beet green mixture; tossing to coat. Moisten with reserved pasta water.
  5. Serve pasta garnished with walnuts and Parmesan.


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