Bon Appetit/April 2004

Tagliatelle with Shredded Beets, Sour Cream, and Parsley
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon butter 2 tablespoons olve oil 2 garlic cloves, minced
3 cups (packed) coarsely grated peeled uncooked beets (about 3 large) 1/2 teaspoon cayenne pepper 2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine 1 8-ounce container sour cream 6 tablespoons chopped fresh Italian parsley, divided



1 Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and saute just until beets are tender, about 12 minutes. Stir in lemon juice.
2 Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
3 Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

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