Ruby Red Bucatini

Ruby Red Bucatini

Ruby Red Bucatini
Ruby Red Bucatini

Ruby Red Bucatini is a healthy vegetarian pasta dish that is absolutely delicious, nutritious and fun to make! The star of my Ruby Red Bucatini is the healthy, humble beet, roasted until fork tender, then sautéed in olive oil, garlic and red pepper flakes! Use the pasta water to make the sauce and bath the bucatini in it until it turns Ruby Red! Beets build the blood; they are super nutritious, energizing and liver cleansing! Including more beets in the diet is essential for good health. My Ruby Red Bucatini is a delicious entrée with optimal health benefits!

6 medium/large sized organic beets 

3-4 cloves organic garlic, minced

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

crushed red pepper flakes to taste

fresh ground salt and pepper to taste

1 pound of bucatini (spaghetti, linguine or fettuccine can be substituted)

1 bunch organic flat leaf parsley, roughly chopped 

Heat oven to 400 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, black pepper and beets and simmer for 8-10 minutes; remove the pan from heat

Meanwhile cook the pasta in boiling salted water until slightly under 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. 

Stir in the chopped parsley for garnish

Serve with shaved parmesan or seasoned breadcrumbs. 

Serve with a good dry wine and crisp green salad.                                      My Ruby Red Bucatini is vegetarian, healthy comfort food! Enjoy!

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