Linguine with Ruby Red Beets, Rosemary and Lemon
This recipe makes 4 servings
|Per serving: about||-|
|total fat||16 g|
|sat. fat||4 g|
- Portion size: 4
This dish is an interesting appetizer for a dinner party. The beets nestled on top of the lemon-infused pasta creates a stunning presentation.
- 5 medium 5mediumbeetbeets, cooked and peeled
- 3 tbsp 3tbspextra-virgin olive oil
- 1/2 1/2oniononions, thinly sliced
- 1 tbsp 1tbspchopped fresh rosemary or basil
- 1 pkg 1pkgfresh linguine
- 2 2cloves garlic, minced
- 2 tbsp 2tbspchopped fresh parsley
- 1 tbsp 1tbspgrated lemon rind
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 tbsp 1tbsplemon juice
- 1/2 cup 1/2cupcrumbled feta cheese or goat cheese
Cut cooked beets into 1/2-inch (1 cm) thick wedges.
In large skillet over medium heat, heat 1 tbsp (15 mL) of the oil, onion and rosemary until fragrant, about 2 minutes. Add beets, tossing to coat. Heat through and keep warm over low heat.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 3 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. Set aside.
In same pot over medium heat, heat together remaining oil, garlic, parsley, lemon rind, salt and pepper. Return pasta and reserved cooking liquid to pot; add lemon juice and toss to coat. Transfer to warmed pasta bowls. Nestle reserved beet mixture into centre of pasta; sprinkle with cheese.
Source : Canadian Living Magazine: November 2003