Linguine with Ruby Red Beets, Rosemary and Lemon
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 431 |
| pro | 14 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 60 g |
| fibre | 4 g |
| chol | 77 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 24 |
| vit A | 5 |
| vit C | 17 |
| folate | 92 |
This dish is an interesting appetizer for a dinner party. The beets nestled on top of the lemon-infused pasta creates a stunning presentation.
Ingredients
- 5 medium beets, cooked and peeled
- 3 tbsp extra-virgin olive oil
- 1/2 onion, thinly sliced
- 1 tbsp chopped fresh rosemary or basil
- 1 pkg fresh linguine
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp grated lemon rind
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 1/2 cup crumbled feta cheese or goat cheese
Preparation
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.
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
- Keywords : Main Course; Boil; Skillet; Beets; Goat Cheese; Linguine; Feta;
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