Whole Wheat Penne with Roasted Beets and Portobello Mushrooms

This recipe was inspired by the gorgeous beet greens that most people throw out or compost when preparing fresh beets.  It is a wonderful combination of sweet and savory that becomes a gorgeous dish of healthy fushia goodness...

INGREDIENTS for 4 servings

6-8 roasted beets 
beet greens from the 6-8 beets, washed and trimmed
4-6 portobello mushroom  caps, diced into bite-sized pieces
4-6 garlic cloves, peeled and minced
extra virgin olive oil
pinch of  sea salt
1t dried oregano
black pepper (to taste)
1/4 cup dry white wine
(optional) gorgonzola cheese, sprinkled lightly on top
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1 lb of whole wheat penne

RECIPE

Bring enough water to a rolling boil for the pound of pasta.  Add a heavy pinch of salt to the boiling water to raise the boiling temperature.  Bring back to a boil for 30 seconds and then add the pasta, stirring immediately and regularly.  It is important to add salt to the water for well-cooked whole wheat pasta.  It helps to keep it from getting gummy. 

While the water is coming to a boil, prepare the vegetables.  Remove the beet greens from the beets, trim the greens away from the stalks and tear into bite sized pieces rinse thoroughly and drain well.  Chop the mushrooms and garlic. Your beets should be at least at room temperature, or warmer.

Once the pasta is in the water, add olive oil to a skillet heated to medium-low.  Add the mushrooms and garlic with a tiny pinch of salt.  Allow the mushrooms to soften, adding a little more oil to keep them from scorching if necessary.  Add the oregano and black pepper as the mushrooms are cooking. Once the mushrooms are fully softened, add the wine, beet greens and cover, allowing to simmer for a minute.

Drain the pasta and drop into a large bowl.  Immediately add the cooked vegetables and the roasted beets to the pasta and mix through.  If you like, a bit of gorgonzola or other blue-type cheese is wonderful on this dish.

Serve hot and enjoy!