Vegetarian

Beet and Kale Penne Pasta is for Dinner.

Beet and Kale Penne Pasta takes 15 minutes to prepare.

Beet and Kale Penne Pasta takes 20 minutes to cook.

Beet and Kale Penne Pasta makes 4 servings.

The ingredients for Beet and Kale Penne Pasta are:

1 1/2 cups onion, diced
2 T. olive oil, divided
4 cups beets, peeled, and diced
8 cups lacinato kale (also called dinosaur kale), or other kale variety, roughly chopped
1 T. garlic, minced
3 T. freshly chopped dill
1 T. freshly chopped thyme
3/4 t. salt
1/2 t. freshly ground black pepper
1 lb. penne, rigatoni, or farfalle pasta
2 T. nutritional yeast flakes

Here is how you make Beet and Kale Penne Pasta:

n a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften. Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender. Add the kale and garlic and saute an additional 3 minutes. Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat. Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente. Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot. Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta. Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.Serving Size: 3-4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user NHOWELL5.

The nutritional information for Beet and Kale Penne Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 211.9

• Total Fat: 8.0 g
• Cholesterol: 0.0 mg
• Sodium: 523.5 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 7.0 g
• Protein: 8.2 g

The dietary needs meet for Beet and Kale Penne Pasta is Vegan