Beets & Red Cabbage Pasta

10m
Prep Time
15m
Cook Time
25m
Ready In


"I saw something like this at Martha Stewart and it was very pretty, I'm taking it meatless"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (582.9 g)
  • Calories 719.3
  • Total Fat - 22.2 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 15.3 mg
  • Sodium - 193.6 mg
  • Total Carbohydrate - 122.2 g
  • Dietary Fiber - 23.3 g
  • Sugars - 19.7 g
  • Protein - 16.1 g
  • Calcium - 158.1 mg
  • Iron - 3.7 mg
  • Vitamin C - 120.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Saute cabbage in oil and butter. Add onion, cook just until crunchy.

Step 2

Add nuts and beets, make sure they get hot; toss.

Step 3

Add pasta; toss and cook until coated.

Tips & Variations


No special items needed.

1 Reviews

Maito

This is a great and unique vegetarian pasta dish. I just used the oil and left the butter out. The beets really add to it. We tried some as is and some with a little goat cheese added, and it was really good either way!

5.0

review by:
(27 Feb 2015)