Tagliatelle With Shredded Beets, Sour Cream, and Parsley

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced (I use about 6)
• 3 cups beets (packed, coarsely grated peeled uncooked, about 3 large)
• 1/2 teaspoon cayenne pepper or black pepper
• 2 tablespoons fresh lemon juice
• 12 ounces tagliatelle pasta noodles or fettuccine pasta (or pasta shape of choice)
• 8 ounces sour cream (fat free is ok)
• 6 tablespoons fresh Italian parsley, chopped

Directions

1. 1

   Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.

2. 2

   Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.

3. 3

   Stir in lemon juice (I also add some pepper at this point).

4. 4

   Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.

5. 5

   Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).

6. 6

   Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.