Sunday, November 14, 2010

Ruby Pasta

This is a recipe my better half, Lee taught me. My first thought was "ewwwwwwww beets!" WOW was I ever wrong! This is a beautiful dish that is really easy to make. Definitely has a wow factor. Add in a glass of white wine and a nice Italian salad and you have a great date night meal.

Ruby Pasta

5 medium sized beets, cleaned. Keep skin on
1 lb pasta
3 tablespoons crushed garlic
1 tsp red pepper flakes (add more to taste)
2 - 3 tablespoons olive oil.

Clean beets and wrap individually in foil. Roast in 350 degree oven for at least 1 1/2 hour.. Take out of oven and let cool. Once cooled, gently peel beet and rinse in cool water.  Dice into small bite sized pieces.

Fill large pot with salted water and come to boil, cook pasta according to package directions.

While pasta is cooking, in large saute pan, add olive oil and allow to heat. add in beets, garlic and red pepper flakes.  Cook beet mixture until tender.

Rinse spaghetti and place back into pot, add beet mixture into pasta and combine.

Pasta should turn a ruby/crimson color. Leftovers are great reheated.


No comments:

Post a Comment