Bring a large pot of well-salted water to a boil. Add the
pasta and cook until al dente (8-10 minutes depending on the
type of pasta). Set aside 1 cup cooking water. (Sometimes I
need it, sometimes not, but it’s best to have some handy.)
Drain and place in a large serving bowl.
In the meantime, in a large non-stick skillet, over medium
high heat, add a little olive oil and sauté the onions and
mushrooms until the onions are translucent and the mushrooms
golden (about 5 minutes). Add the garlic and toss once or
twice, then add the baby beet greens and toss until wilted (2-3
Just before adding to the pasta, add balsamic vinegar, chili
pepper flakes and toss. Taste for seasoning and add to the
serving bowl. (Here’s where you might want to add some cooking
water or some olive oil. Toss and add coarsely grated Asiago or
Parmesan cheese and serve.