Wednesday, December 13, 2006

Beet Pasta

This is one of my favorite easy and tasty things to make. Start by shredding a couple medium-sized beets (remember to wear gloves or you're gonna have red hands!) Chop some onion and saute in olive oil and a little butter in a large pan. Add the beets, season with salt, pepper and herbs. Add some chicken stock and wine and cook down until the beets are softened.

Now comes the good part... I typically just use what I have on hand -- could be heavy cream, cream of mushroom soup, half and half, whatever, just something nice and creamy -- they all give different flavor. Sometimes I've only had lowfat milk and had to fatten things up with shredded mozzarella cheese -- it's all good. Tonight it was whole-milk Total greek yogurt, a bit of heavy cream, and shredded fontina. Let the sauce simmer on low and thicken up while you cook the pasta. Mix the al dente pasta in and let it get all ruby-red and wonderful, salt, pepper to taste -- that's it, easy as pie!

1 comment:

1000yregg said...

the colours are beautiful!