Saturday, October 5, 2013

Pink Pasta for #Dinner {#vegan #dairyfree}

Yes, pink pasta...are you intrigued? It is a fun and as Alena & Mia Rosie say "easy, peasy, lemon squeezy", dish.  Perfect for the start into the weekend to end a busy week, and oh so pretty.

Beautiful streaks of pink meet delicious linguine....So what is it? Are you ready for this?  Do you want to guess? Yes?!  Okay - I will let you know it is essentially Pasta alio e olio with a twist...

Pink Pasta

  • 1 box linguine cooked according to directions
  • 1 C pasta cooking water reserved
  • 10 - 15 cloves garlic cloves minced {do not press}
  • 1/2 C olive oil
  • 2 C beet greens
  • Salt to taste
  1. cook linguine according to directions; reserve one cup of cooking liquid - set aside 
  2. in a large pan heat olive oil in pan when hot 
  3. add garlic with a generous pinch of salt- be careful not to burn.  When fragrant,
  4. add beet greens until they are bright in color
  5. remove pan from heat then add cooked pasta together with the reserved cooking liquid.  Toss everything well and cover pan with a lid.  Let rest until you are ready to serve {about 3-5 minutes}
Serve with a big side salad and enjoy!


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