Side Items

Pasta with Parsley Pesto and Beet Vinaigrette takes several minutes to prepare.

Pasta with Parsley Pesto and Beet Vinaigrette takes several minutes to cook.

Pasta with Parsley Pesto and Beet Vinaigrette makes 12 servings.

The ingredients for Pasta with Parsley Pesto and Beet Vinaigrette are:

1 can Sliced Beets (half liquid reserved)
1/4 C Red Wine Vinegar
2 C Parsley (curly)
1 C Green Onions, sliced
1/2 tsp Sugar
1/2 C Extra Virgin Olive Oil
1 lb Bowtie Pasta (Barilla Plus)
Salt & Pepper to taste

Here is how you make Pasta with Parsley Pesto and Beet Vinaigrette:

Beet Vinaigrette:1. In sauce pan, cook beets at meedium heat to reduce the liquid utnil almost gone2. Add Red Wine Vinegar and reduce heat to keep warm.Parsley Pesto3. Blanch Parsley for two minutes and shock by putting in ice water to stop cooking4. Put Parsley in blender with Sugar and Olive Oil5. Mix in large bowl with sliced Green Onions, salt and pepper to tastePasta6. Cook pasta in bowling water until al dente (not completely cooked, slightly chewy)7. Drain and toss with Parsley/Green Onion Pesto8. Pour Beet Vinaigrette into pasta and toss to coatNumber of Servings: 12Recipe submitted by SparkPeople user BGALCOR.

The nutritional information for Pasta with Parsley Pesto and Beet Vinaigrette is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 194.4

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 86.5 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.6 g
• Protein: 7.2 g