Tagliatelle With Beets
"Recipe source: Bon Appetit (April 2004) The beets make the pasta red -- so a very pretty dish - hint: if you don't want dyed hands, use disposable clinical/surgical gloves"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (336.6 g)
- Calories 574.8
- Total Fat - 19.8 g
- Saturated Fat - 8 g
- Cholesterol - 27.5 mg
- Sodium - 202.4 mg
- Total Carbohydrate - 90.3 g
- Dietary Fiber - 13.3 g
- Sugars - 14 g
- Protein - 13.6 g
- Calcium - 124.1 mg
- Iron - 2.6 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large skillet melt butter with the oil over medium heat. Add the garlic and cook stirring for one minute or until garlic starts to turn color. Stir in the beets and the cayenne; reduce heat to medium low and saute until beets are tender (10-15 minutes). Stir in lemon juice.
Step 2
Meanwhile cook pasta in a large pot of boiling salted water until tender. Drain and return to pot. Stir in sour cream and 4 tablespoons parsley and then the beet mixture. Season to taste with salt and pepper.
Step 3
Transfer to a serving bowl and sprinkle with remaining parsley (2 tablespoons).
Tips
No special items needed.
2 Reviews
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