Pink pasta? Oh my, yes! I'm a pretty ardent beet fan but I seem to have been stuck in a roasting rut. I wanted to find something to change things up and maybe also speed them up. Enter my food processor and cast iron pan. In the time it took me to cook the spaghetti, I literally had the beets done and ready to go in. And the aroma in my kitchen was wonderful.
Sauteing also heightens the natural sweetness of beets which is why I liked the bit of garlic and fresh herbs to offset it. I finished my bowl and immediately wished I had more. And since this meal comes together in about 15 minutes, more is an easy possibility. Oh, and don't even think about trying to keep your pasta white because it just won't happen. Enjoy!
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients (4 Servings)
- 1/2 lb. Spaghetti (or other pasta)
- 1 Tablespoon olive oil
- 1 Clove garlic, peeled and minced
- 2 Large beets
- 2 Tablespoons chopped chives or scallions
- Salt and pepper to taste
Peel the beets and cut into quarters. Place in a food processor and pulse a few times until the beets resemble large grains of rice.
Add the olive oil to a skillet or cast iron pan. On medium low heat, add the garlic and stir for about 30 seconds. Add the beets and continue cooking, stirring occasionally, for 5 - 7 minutes. Season and toss in the chives.
While the beets are sauteing, cook the pasta according to package directions. Drain and stir the beets into the pasta.
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