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Spaghetti With Beet Greens And Blistered Tomatoes

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Nutrition per serving    (USDA % daily values)
CAL
669
FAT
69%
CHOL
0%
SOD
44%

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Ingredients for 2 servings

1/2 pound spaghetti (I use quinoa pasta)

2 tablespoons olive oil

1 small vidalia or walla walla onion, halved and thinly sliced into half moons

2 garlic cloves, thinly sliced

1/2 teaspoon crushed pepper flakes

1 bunch beet greens (from about 6 beets), thoroughly rinsed and coarse stems removed

2 teaspoons sugar

1/2 teaspoon salt

1/4 cup water

1 pint mixed cherry tomatoes, halved

1 teaspoon white wine vinegar

Juice of 1/2 a lemon

Freshly grated pecorino (optional)

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