Fettuccine with Beets

Fettuccine with Beets

Fettuccine with Beets

Fettuccine with Beets

Fettuccine with Beets is a vegetarian pasta dish that is absolutely delicious, nutritious and fun to make!

6 medium/large  sized beets 

3-4 cloves garlic, minced

1/4 cup extra virgin olive oil (enough to coat the pan)

crushed red pepper flakes to taste

fresh ground salt to taste

1 pound of spaghetti, linguine or fettuccine

Heat oven to 425 degrees Fahrenheit

Wash and trim beets, wrap them in foil and place on a baking sheet; roast beets for about 45 minutes until fork tender; remove beets from foil and cool, peel and coarsely chop, set aside 

In a very large skillet sauté the garlic in the olive oil on medium high heat until soft and fragrant.

Add the red pepper, salt and beets and simmer for 8-10 minutes; remove the pan from heat

Meanwhile cook the pasta in boiling salted water until al dente; drain the pasta and reserve at least 1 cup of the cooking liquid. Stir the pasta into the beet mixture in the pan; and if too dry add the reserved cooking liquid. The pasta will take on the red color of the beets. Serve with shaved parmesan or seasoned breadcrumbs. Enjoy! Serve with a good dry wine! Serve with a good dry wine! My Fettuccine with Beets is vegetarian, healthy comfort food!

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