Golden Beet Farfalle Pasta

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Have you ever seen golden beets? They’re a rare find, but I strongly prefer golden beets over red because they have a much more subtle flavor, but are still really healthy for you!

Recently, I discovered they go incredibly well in pastas. Bake them in the oven, peel them, chop them up and toss them together with steamed kale, pine nuts, bow tie pasta and a light alfredo sauce quickly whipped up in your Magic Bullet and you have yourself a deliciously healthy comfort dish.

Didn’t know healthy comfort dishes existed? Try this one, it’ll surely change your mind!

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Golden Beet Farfalle
Ingredients
  • 1 pound farfalle (bowtie) pasta
  • 3 large golden beets
  • 2 cups chopped, cooked kale
  • ⅓ cup pine nuts
  • ½ tsp. lemon pepper
  • ½ tsp. salt
  • ¼ cup olive oil
  • ⅔ cup Parmesan cheese (plus more for topping)
  • ½ cup 1% milk
  • 2 cloves garlic, minced
Directions
  1. Add the olive oil, Parmesan cheese, milk and garlic to your small Magic Bullet cup and blend. Set aside.
  2. Wrap the beets in foil and bake them in the oven at 425 degrees F for 45 minutes, or until tender.
  3. Allow them to cool, then peel and cube them and toss into a large mixing bowl.
  4. Cook the pasta according to package directions, drain and add to the mixing bowl.
  5. Add the kale, pine nuts and alfredo sauce to the mixing bowl and toss well.
  6. Serve warm and top with freshly grated Parmesan cheese.

Makes 4 servings.

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