Wine Inspired Culinary Delights

Whole Wheat Spaghetti With Broccoli Raab

and Orange-Glazed Beets

 source Shape, December 2002

12-oz whole wheat spaghetti

1 16-oz jar pickled beets, drained

1 orange, juice and zest

4 tsp olive oil

3 cloves garlic, minced

6 c chopped broccoli raab (about 2 bunches)

1 c chicken or vegetable broth

salt and ground black pepper

4 T fresh grated parmesan cheese

 

Cook whole-wheat spaghetti in a large pot of boiling water according to package directions. Drain and set aside. 

Meanwhile, combine pickled beets, orange juice and orange zest (about 1/4 c juice and 1 tsp finely grated zest) in a small saucepan. Over medium heat, bring ingredients to a simmer and cook 5 minutes, until liquid is almost evaporated. Set aside.

Heat olive oil over medium heat in the same pot that you used for the whole-wheat spaghetti. Add garlic and cook for 1 minute. Add broccoli raab and saute for 1 minute more, until wilted. Add cooked whole-wheat spaghetti and chicken broth and cook another 1-2 minutes, until liquid is completely absorbed. Season to taste with salt and black pepper. Transfer to individual plates and top with Parmesan cheese. Serve beet mixture on the side. 

 

Serves 4.  Prep time: 10 minutes. Cook time: 15 minutes.

432 calories/7g fat per serving. 

 

Suggested Wine Pairing