Pasta with Beet Greens and Raisins

I found this wonderful recipe on http://www.myrecipes.com/ ...and it is from Cooking Light. I thought I'd give it a spin, because I had some baby beets with attached beet greens. I knew I'd be roasting the beets, but wanted to also use the beet greens. So, here are the ingredients:

8 oz uncooked mini Penne pasta
1/4 c. raisins
1 1/2 TBSP Olive Oil
2 c. coarsely chopped beet greens
2 tsp bottled, minced garlic
3 c. toasted slivered almonds
salt and pepper to taste
Note here....I didn't read that the almonds were to be toasted...so mine weren't and it still tasted great. The raisins I have on hand I got in huge bags at Costco and are so moist and plump that I couldn't help but graze on a few while I was cooking. They are also organic. I used fresh garlic cloves because I had them on hand and want to use them before they become dried up and yucky.

Above is a picture of where I have cut off the stems to the beet greens. Then, roughly chop the beet greens. Get out a good sized frying pan, heat the oil then add the minced garlic and greens. Cook until wilted.

In a separate pot, cook the penne pasta. While that is cooking, add some hot water to the raisins and let soak for about 5-10 minutes, then drain off the water. Once everything is ready, drain the water from the pasta, add all of the ingredients together and mix until everything is equally distributed.

This is such a delicious dish. I served it with roasted chicken and sauteed beets. I only have a little chicken left....pasta is all gone. Try this! I think you'll have a new recipe for your files that you will want to make again and again.