BEET GREENS & LINGUINE PASTA with Roasted Fennel and Onions


This was first seen at our Market Dinner Show in July 2011. We combine pasta with other greens all the time so switch it out according to season and availability.


  • 1 fennel bulb, 1 inch pieces

  • 1 yellow onion, cubed
  • EVOO
  • Sea salt, pepper, coriander
  • 1 pound linguine cooked
  • 2 bunches beet greens, fresh, washed, cut, julienne
  • Salted water for cooking pasta

    1/2 - 3/4 cup grated dry aged Parmesan Regianno cheese, optional


Coat fennel in a small amount of EVOO; season lightly with salt and coriander; spread onto cookie sheet with sides and do not crowd pan. Do the same for the onion on separate pan. Roast both in 400 F oven; fennel 15 minutes; onion 20 minutes. If not using right away, cool in refrigerator until needed.

Cook pasta in salted water to al dente; remove but do not rinse. Place in bowl and coat lightly with EVOO. In separate preheated skillet over medium high heat, place small amount EVOO and both roasted vegetables.  Heat through; add beet greens and cook just till they melt and heat through. Toss with the pasta and serve with a little more EVOO to moisten. Garnish with grated cheese if using. Adjust seasoning if needed with salt and coriander.


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