Radiant Beet And Kale Penne Pasta

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Radiant Beet And Kale Penne Pasta

 

1 1/2 cups onion, diced

2 tablespoons olive oil, divided

4 cups beets, peeled, and diced

8 cups lacinato kale (aka dinosaur kale), roughly chopped

1 tablespoon minced garlic

3 tablespoons freshly chopped dill

1 tablespoon freshly chopped thyme

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound penne pasta or rigatoni or farfalle pasta

2 tablespoons nutritional yeast flakes

 

In a large non-stick skillet, saute the onion in 1 tablespoon of the olive oil

for 3 minutes to soften. Add the beets and continue to saute the mixture an

additional 7 to 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 tablespoon 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.

Makes 6 to 8 servings.