Tagliatelle With Beets
Created by ellie on April 12, 2015
- Servings: 5
- Prep Time: 5m
- Cook Time: 15m
- Recipe #18461
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3 peeled and grated (1 1/2 pounds) fresh beets
- 1/2 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 12 ounces dry tagliatelle pasta (or fettuccine)
- 1 container (8 ounce) sour cream
- 6 tablespoons parsley, chopped and divided
How to Make
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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.
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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.
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Step 3: Transfer to a serving bowl and sprinkle with remaining parsley (2 tablespoons).
Nutritional Facts
- 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