Beet and Kale Penne Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cups onion, diced2 T. olive oil, divided4 cups beets, peeled, and diced8 cups lacinato kale (also called dinosaur kale), or other kale variety, roughly chopped1 T. garlic, minced3 T. freshly chopped dill1 T. freshly chopped thyme3/4 t. salt1/2 t. freshly ground black pepper1 lb. penne, rigatoni, or farfalle pasta2 T. nutritional yeast flakes
n a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften. Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender. Add the kale and garlic and saute an additional 3 minutes. Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat. Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente. Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot. Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta. Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.
Serving Size: 3-4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NHOWELL5.
Serving Size: 3-4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NHOWELL5.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 523.5 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 7.0 g
- Protein: 8.2 g
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