Radiant Beet And Kale Penne Pasta

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Onion - diced
2 tablespoons	30ml	Olive oil - divided
4 cups	584g / 20oz	Beets - peeled, and diced
8 cups	1168g / 41oz	Lacinato kale (aka dinosaur kale) - roughly chopped
		= (or other kale variety)
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Freshly-chopped dill
1 tablespoon	15ml	Freshly-chopped thyme
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Penne pasta
		= (or rigatoni, or farfalle pasta)
2 tablespoons	30ml	Nutritional yeast flakes

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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