BEET PASTA RECIPE
This Beet Pasta Recipe is made with just 8 ingredients and is perfect for Spring! Fresh beet pasta is tossed with tangy lemon juice, a touch of olive oil, arugula, tart and creamy goat cheese, and toasted pine nuts!
Provided by Jennifer Debth
Time 13m
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions in a large pot of boiling salted water until al dente.
- Meanwhile, whisk the olive oil and lemon juice together in a small bowl.
- Once pasta is cooked, drain, but reserve 1 cup of the cooking liquid.
- Toss the pasta with the lemon/oil sauce.
- Optional - Add the reserved cooking liquid 1/4 cup at a time until desired consistency is reached. I actually didn't need any when I served this right away, but as time goes on, it will dry out, so moisten it with the pasta water as needed. :)
- Gently stir in arugula, lemon zest, goat cheese, and season with salt and pepper.
- Garnish with pine nuts.
Nutrition Facts : Calories 466 kcal, Carbohydrate 59 g, Protein 15 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 76 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE
A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.
Provided by My Hot Southern Mess
Categories Main Dish Recipes Pasta
Time 1h50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until cooked through and tender, about 1 hour.
- Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
- Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
- Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 65.3 g, Cholesterol 59.7 mg, Fat 23.1 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 11.5 g, Sodium 315.6 mg, Sugar 6.2 g
CREAMY BEET PASTA
This elegant pasta dish is creamy, cheesy, and full of delicious beet flavor!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Rinse beets and trim the top and bottom. Cut in half if they're large. Toss with olive oil, salt & pepper.
- Place beets in a baking dish with 1 tablespoon water. Cover tightly and roast 45-55 minutes or until beets are fork tender. Cool until you can handle the beets.
- Using rubber gloves or paper towels, rub the skin off of the beets (gloves recommended). Chop into cubes and set aside.
- In a saucepan, cook onion and garlic in butter until tender.
- Add cooked onion mixture, beets, (about 2 ½ cups of chopped beets) and broth to a blender. Process until very smooth, you should have about 1 ¼ cups of puree.
- Add beet puree to a saucepan and slowly whisk in the heavy cream. Add thyme and cayenne pepper, bring to a simmer and cook until thickened, about 5 minutes. Once thickened, turn heat off and stir in cheese.
- Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
- Toss pasta with sauce, adding reserved pasta water a little at a time if needed.
Nutrition Facts : Calories 340 kcal, Carbohydrate 12 g, Protein 6 g, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 95 mg, Sodium 348 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN AND BEET PASTA
I have recently discovered Beets. I have never had anything quite like them and I just can't get enough of them! I wanted something with pasta and my new favorite food, and I came up with this. It's such a beautiful dish too. My guests oohed and ahhed (even the ones who didn't like beets loved it!)
Provided by In My Tummy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Coat the Chicken Breasts in Salt and Pepper.
- Boil a salted pot of water for the pasta.
- Heat Olive Oil in a skillet. Sautee the chopped red onion until it is translucent.
- Add garlic and Chicken Breasts to the hot oil and cook the Chicken on medium-high heat until the juices run clear.
- Remove the chicken from the pan and set aside. Reduce heat to medium.
- Add the White Wine, and bring to a simmer. Make sure and stir all the yummy juices and white wine together. Meanwhile slice (if you haven't already) the beets.
- Add the beets to the skillet and continue to simmer for another 3 minutes.
- Add the Pasta to the boiling water. By the time the pasta is done, so should the rest of your meal!
- Cut or shred the chicken into bite-sized pieces. (About 1" squares).
- Add the chicken and cook with the beet mixture for another 3-5 minutes until the chicken has warmed.
- Drain the pasta. (If it isn't ready yet, don't worry. Your chicken will continue to simmer, and will continue to incorporate the flavors from the skillet and will be just fine until the pasta is done!).
- Portion pasta out in bowls and top with the chicken and beet mixture.
- Enjoy!
Nutrition Facts : Calories 536.1, Fat 18, SaturatedFat 3.5, Cholesterol 46.4, Sodium 95.6, Carbohydrate 61.5, Fiber 3.6, Sugar 6.7, Protein 25.6
CHICKEN "PICCATA" WITH CHARD OR BEET GREENS
These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can get a good two servings, if not more, out of each boneless, skinless breast. They take minutes to cook, and you can pound the chicken breasts ahead of time and keep them between sheets of plastic in the refrigerator until you're ready to make dinner.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut each chicken breast into 2 equal pieces (if they are - 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
- Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
- If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
- Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
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